Spinach pesto

Prep time: 10 minutes. Adding spinach to pesto stretches the basil, adds a serving of greens and keeps the color bright. I freeze it in ice cube trays so I can drop a cube into soup, eggs or pasta whenever I need a flavor boost.

Ingredients:

• 2 cups packed baby spinach
• 1 cup packed fresh basil leaves
• 1/3 cup walnuts, pine nuts or pumpkin seeds
• 1/3 cup grated Parmesan (or 2 tablespoons nutritional yeast)
• 2 cloves garlic
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/2 cup extra-virgin olive oil

Preparation:

• Pulse the nuts and garlic in a food processor until finely chopped.
• Add the spinach, basil, Parmesan, lemon juice and salt and pulse until finely chopped.
• With the processor running, slowly pour in the olive oil until smooth.
• Store in a jar with a thin layer of oil on top for up to 5 days, or freeze in ice cube trays.