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This recipe is from Ann Lovejoy's "Fresh From the Garden Cookbook".  It is my favorite pesto sauce.  Dr Thompson likes it with more basil, so I often use 2 cups of basil and 1 cup of spinach.  A traditional pesto will also have shredded parmesan cheese, so add a couple of tbsp. of that if you'd like.  This freezes great.  Freeze in an ice cube tray or just drop a heaping tablespoonful onto to a wax paper lined cookie sheet and freeze until solid then transfer to an airtight container and keep in your freezer.  Pull out one tablespoonful or cube per serving at a time.

1 cup fresh basil, stemmed and shredded

2 cups spinach, stemmed and shredded

3 cloves garlic chopped

2 tbsp pine nuts or almonds chopped ( I use about 1/3 cup)

1/4 tsp kosher or sea salt

1/4 tsp freshly ground black pepper

1/3 cup virgin olive oil

Combine first 7 ingredients in a food processor and puree to a coarse paste.  Add oil slowly while processing to make a smooth paste.  (I like it kind of chunky)  Refrigerate leftovers in a tightly closed jar for up to 3 weeks.  Top remainder with 1 tsp olive oil after each use.  Makes about 1 cup.

Serve on your favorite whole wheat pasta or on polenta or as a dip with crackers or sliced baguette.  It's great however you use it. 

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