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

1 cup fresh basil leaves 1 cup fresh mint leaves 1/3 - ½ cup extra virgin olive oil 2 cloves garlic - optional 1 cup s 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

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.