Spinach Kale Basil Pesto

• 1 cup fresh spinach, stems cut off
• 1/2 cup kale, swiss chard or any favorite green
• 1/4 cup fresh basil leaves
• 1/8 cup fresh italian parsley
• 8 clove roasted garlic
• 1/4 cup slivered or chopped almonds or walnuts
• 1/8 cup shaved parmesan cheese
• 1/4 cup olive oil, extra virgin
• 2 tsp ground flaxseed (optional)

1. Process your greens and herbs.
2. Add nuts, garlic, parm and flaxseed (if using)
3. Pulse 2-3 times then scrape down the sides and pulse once more.
4. Taste and add the salt and pepper.
5. Taste again and adjust.
6. Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing.
7. Taste once more to fine tune seasonings and thickness.
8. Keeps well over 4 days in a reusuable mason jar.
9. Add to your favorite pasta, smear on toast or bake with chicken breasts.
10. So versatile!

fresh spinach, kale, fresh basil, fresh italian parsley, garlic, almonds, parmesan cheese, olive oil, ground flaxseed

Taken from cookpad.com/us/recipes/359192-spinach-kale-basil-pesto (may not work)