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Pesto Sauce

Updated: Jun 23, 2020


3 cups basil

1 cup baby spinach

1/4 cup parsley

4 cloves garlic

1/2 cup pine nuts

1 1/2 cups olive oil

1/2 lemon (juiced)

1/2 teaspoon salt

1/2 teaspoon crushed black pepper


You will start by heating up a medium size skillet on medium high heat and add the pine nuts and stir until lighting toasted about 2/3 minutes then set aside.

Add all the Ingredients to a food processor and pulse until all is combined.

Store in the fridge for up to 4 days. You can also freeze it in small containers or ice cube trays.

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