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.