{recipe} Basic Everyday Pesto

This pesto is so easy to make, using only a few ingredients  - it can be stored in the fridge for weeks, and I can well eat it by the spoonful.  It goes with pretty much anything - from fish, to pasta, and even on sandwiches.  I can pretty much jazz anything up with this lovely flavor.  An added summer bonus, grow your own basil in a pot by your backdoor, and boom you can make this in a few minutes.

 BASIC EVERYDAY PESTO:
* makes 1 cup

2 cups fresh basil leaves
2 cups fresh baby spinach leaves
1/2 cup parmesan cheese, grated
1/3 cup pine nuts, toasted (in a dry skillet)
2 garlic cloves, peeled
1/2 tsp celtic sea salt
1/4 cup olive oil (make sure you buy unaltered olive oil)

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Place all the ingredients into a food processor (this is the food processor I own and love) and pulse until smooth.

Toss this pesto with fresh whole wheat pasta of your choice, use in another recipe, or store in an airtight container in the refrigerator for up to 2 weeks.

Freezer friendly: This pesto freezes beautifully, the oil content helps them to defrost rather quickly.  I like using these silicone mini muffin molds to freeze individual size servings.  Once frozen, transfer the frozen pesto molds into a labeled  (date and content) freezer zipper bag.  Freeze for up to 3 months.