Spinach and Basil Pesto

It is way to hot to cook but the masses are clamoring for a meal. Pesto is the answer. Other than the pasta itself, pesto requires nothing more than the food processor's trusty blade. If you have basil growing in your garden right now, you are in need of this recipe. Pesto also makes a great condiment for meats like fish, steaks and chicken,or veggies off the grill. Try it in potato salad for a new twist on an old favorite. Just mix in with greek yogurt and a little light mayo. Place unused pesto in ice-cube trays and freeze for another day.

Makes 2-3 cups

6-8 oz of fresh spinach leaves
1 1/s cups fresh basil leaves
4 oz of pine nuts toasted
1 large clove garlic
1/3 cup grated parmesan cheese
1/4- 1/3 cup chicken stock
1/2 tsp salt
1/2 tsp black pepper
3 tbsp extra virgin olive oil
juice of 1 medium lemon

Place the pine nuts, garlic, spinach, basil, parmesan cheese,lemon juice, salt and pepper into the bowl of a food processor. Turn it on and drizzle in the olive oil and the chicken stock. How much stock you use will depend on how thick the paste is. Process until smooth. Toss with hot pasta. Sprinkle on more cheese and serve.