Spinach Basil Pesto and Roussanne

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Ingredients:

1 ½ cups baby spinach leaves

¾ cup fresh basil leaves

½ cup toasted pine nuts

½ cup grated Parmesan cheese

½ cup extra-virgin olive oil, divided

4 cloves garlic, peeled and quartered

1 Tbsp. fresh lemon juice

¾ tsp. kosher salt

½ tsp. lemon zest

½ tsp. freshly ground black pepper

Directions:

1. Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor.  Blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
2. Drizzle the remaining olive oil into the mixture while processing until smooth.
3. Enjoy!

Serves about 24

Serve with penne pasta and Iron Hub Roussanne

Notes:  Leftovers?  Pour into an ice cube tray, cover with plastic wrap and freeze.  Can be stored for six months.  You can also cover the surface with plastic wrap and store in the refrigerator for up to three days.