Summer pesto

Welcome, my happy little basil plants.  Even though I moved you to the driveway  to bake in the sun and the rain poured on you...you still make tasty, tasty pesto.

I posted on Facebook asking for ideas for pizza toppings, and was rewarded with the best list of toppings.  Totally different, lots of variation.  Inspired by Kim's fresh pesto, I clipped a bunch of basil from my plants and headed inside.  (It should be noted that Thomas used this opportunity to go outside with Maggie -- on his own -- and play in the mud.  How awesome is that to have your husband pull up in the driveway, child covered in mud, waving like mad?)

The pesto turned out SO TASTY.  Here's my gift to you -- even though it's only 50° outside right now -- my summer pesto recipe.

SUMMER PESTO

Ingredients

• 1 1/2 cups fresh basil leaves
• 3 cups fresh spinach leaves
• 1 cup pine nuts, toasted
• 1 cup Parmesan cheese, grated
• 10 cloves of garlic, chopped
• 2 TB fresh lemon juice
• 2 tsp lemon zest
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 cup extra-virgin olive oil

 Directions

• Using a food processor, blend the basil, spinach, pine nuts, parmesan, garlic, lemon juice & zest, salt, pepper and 2 TB olive oil until almost smooth. 
• Scrape the sides down in the bowl if necessary.
• Slowly pour the remaining olive oil in to the bowl while processing, until smooth.

It makes a double batch -- so you can freeze some for this fall, and use the rest now! 

We used some on our pizza...with turkey, kalamata olives and goat cheese...so yummy!!