Lemon Paleo Pesto

Super easy to make and very adaptable to whatever greens you prefer or happen to have in the house. Tonight's variation was baby spinach with basil but this would work well with arugula or kale as well. I typically double the recipe which yields enough then for 2-3 meals in different forms. Tastes great over pasta or zoodles, spread on a sandwich, as a topping for a protein at dinner or even as a dressing over a salad. If you really want to get fancy, add a can of coconut cream (not coconut milk) and it makes for a great veggie tip or dressing for salad. Talk about options!

Ingredients:
½ cup walnuts (you could also sub in almonds or pistachios)
1 cup packed basil
3 cups packed baby spinach
½ cup light olive oil or avocado oil
juice of half a lemon
salt and pepper to taste (about ½ tsp each)

Directions: 

1. Place all ingredients in blender or food processor and blend until smooth.

2. Taste and adjust salt if needed.

3. Store in a tightly sealed container in the refrigerator. It also freezes well. Makes 1½ cups.