1 cup fresh basil leaves 1 cup fresh mint leaves 1/3 - ½ cup extra virgin olive oil lemon 2 cloves garlic - optional 1 cups fresh baby spinach 1-1/2 cups loosely packed basil leaves 1/2 cup chopped walnuts or pine nuts, toasted 1/2 cup grated Parmesan cheese 1/4 - 1/2 teaspoon salt a dash of pepper

Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream.

Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.