Spinach Walnut Basil Pesto

This is a classic cheese-less pesto. The toasted walnuts add a creamy nuttiness while the lemon freshens the pallet. This versatile spread jazzes up almost anything... toast, sandwishes, pastas or a classic caprese salad.

Spinach Walnut Basil Pesto:

2 cup Spinach

1 cup Toasted Walnuts (reduce to 3/4 cup to reduce fat)

1 bunch Basil leaves

1/2 Lemon (juiced)

8-10 roasted garlic cloves (I like to buy preseasoned roasted packets)

3/8 cup Olive Oil ( 6 Tablespoons)

1/4 teaspoon Sea Salt

1/4 teaspoon Pepper

Instructions:

Toast Walnuts in 375 degree oven until lightly toasted ( when you can smell them). Combine all ingredients in a blender. Set Aside.