Spinach and Hazelnut Pesto
2 C chopped spinach
~ 1/4 C extra virgin olive oil
3 Tbsp toasted, chopped hazelnuts
3 lrg cloves roasted garlic
1 Tbsp fresh basil (1 tsp dried)
zest of 1/2 a lemon
juice of 1 lrg lemon (~2 Tbsp)
3/4 tsp sea salt
1/4 tsp freshly cracked black pepper
Combine ingredients. Puree using a food processor, high powered blender, or immersion blender. Adjust seasonings as necessary. The consistency should be an easily spreadable, loose paste; adjust amount of oil/lemon juice as needed.
Makes about 1 C pesto.