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
120g Walnuts
2x large cloves of garlic peeled
1 cup olive oil
 Juice of 1 lemon
2tsp salt
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.