Spinach, Walnut & Basil Pesto

Ingredients:

⅓ Cup of Walnuts

2 Cups of Fresh Basil

1 Cup of Fresh Spinach

⅓ Cup of Olive Oil

3 cloves garlic (minced)

Pinch of Salt

Instructions:

1. Place walnuts into a food processor and grind
2. Add spinach and basil, and garlic.
3. Drizzle in oil, add a pinch of salt and blend until smooth

Note: Keeps in fridge for 3 weeks (not that it will last that long) or 6 months in freezer