2-3 cups baby spinach leaves
1/4 cup walnuts
2 tbsp fresh lemon juice
1-2 tsp lemon zest
1 garlic clove
sea salt and fresh ground pepper to taste
1/3 cup parmesan cheese
water, if needed
In a food processor, blender or magic bullet, lightly pulse together spinach, garlic, walnuts and lemon juice.
With motor running (unless using a magic bullet), stream in oil until slightly creamy. Add water if needed to thin down.
Season with salt and pepper and stir in parmesan cheese and lemon zest.
Here's what I do: I make it in this size or even a double batch and freeze it for future use. I put it in a ice cube tray in the freezer, and when I want to use it, I just pop out what I need, defrost it, and the rest stays for later!
Also, the best part about pestos is you can pretty much use whatever you have -- basil, arugula, kale and yeah spinach. The sky is pretty much the limit when it comes to what you can make a pesto with.