Basil Pesto


1–1/2 cups fresh basil

1–1/2 cups spinach

1–1/2 tablespoons sun dried tomatoes

1/4 cup extra virgin olive oil

1/3 cup pine nuts

3 cloves garlic, peeled

zest and juice of 1 lemon

salt and pepper to taste

water to blend


  1. Add all ingredients except water to a food processor or high-powered blender. Starting with 1/2 cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
  2. Use immediately or store in a jar in the refrigerator for 2–3 days.