Homemade Spinach-Basil Pesto

Last night I made one of my favorite Italian dishes with a little twist- I substituted ½ the olive oil in the recipe for coconut oil. It was delicious, and my husband never guessed the secret ingredient! This Spinach-Basil Pesto is great for topping grilled chicken, pasta noodles, or storing in the fridge for up to a week.

Spinach-Basil Pesto:

1 cup basil and spinach leaves, packed tight (I used about ¾ basil, ¼ spinach, but use whatever you have handy)

¼ cup warm toasted pine nuts

2 Tbsp olive oil

2 Tbsp Kelapo coconut oil, warmed until liquid

I grew my own Basil in our indoor Aerogarden!

¼ tsp salt

Freshly ground black pepper

3 cloves garlic, peeled

¼ cup grated parmesan cheese

2 Tbsp butter, softened

In a food processor, combine basil and spinach, pine nuts, garlic, oils, salt, and pepper, and pulse until smooth. Use a spatula to scrape down the sides. Add butter and cheese, and pulse until well combined. Store tightly covered until ready to use.

When ready to serve, add 2 Tbsp hot water (pasta water is great for this) and stir well.

Sprinkle final dish with some extra pine nuts and parmesan.

Bon Appetit!

-AM