1/2 cup freshly grated parmesan cheese (or pecorino romano)
1/2 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice (2-3 lemons)
1/4 cup walnuts, toasted
4 cloves garlic
salt and pepper to taste
In a food processor or blender, combine the basil, spinach, lemon zest, parmesan cheese, olive oil, lemon juice, walnuts, garlic, salt and pepper. Puree until smooth. The pesto can be kept in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 4 months.