Pesto in March

When I think of pesto, I think of fresh basil and summer weather. Although we may be a few solid months away from that and a productive growing season, I was inspired by a healthy looking bunch of spinach and kale today. I’m ushering in spring and all things green [hence the pesto] regardless of the frigid temperatures.

Kale, Spinach and Basil Pesto Recipe

2.5 cups of a mix of baby kale and spinach
1/4 cup basil
1/4 cup pine nuts
1/2 cup olive oil
1/2 cup Parmesan cheese
1 tablespoon garlic (or more to taste)
1 tablespoon fresh lemon juice
Sprinkle of sea salt and pepper (or more to taste)

Combine all ingredients in the food processor and pulse until mixed. Taste and get ready to make another batch. Yields approx. 8oz.