Spinach Basil Pesto (Nut Free) - cooking recipe

Ingredients

2 cups spinach
1 cup basil
1 garlic clove
1/2 tablespoon lemon juice
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 tablespoons olive oil

Preparation

Place all ingredients in blender and process until smooth.
Keeps for up to 2 weeks in the fridge. It also freezes well.