Basil and spinach pesto
3 bunches of Basil picked (should yield around 200g once picked, don’t add flowers as they are bitter)
1 bunch of spinach stems taken off and lightly blanched
185g shaved or grated Parmesan
2x large cloves of garlic peeled
1 cup olive oil
Juice of 1 lemon
Pepper to taste.
Place all ingredients except half the olive oil into food processor and blend till smooth, scraping the sides with a spatula when necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
This Pesto can be divided into serving size portions and frozen.