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Ingredients (4-6 servings)

• 3 oz basil leaves
• 6 oz spinach 
• ½ lemon
• 1 tbsp minced garlic
• Olive oil
• 3 tbsp fresh feta
• 2 tbsp fresh parmesan
• Black pepper
• Salt

Instructions

1. Wash the basil and spinach, then dry
2. Remove the stems of the basil leaves, then add them and the spinach to the food processor
3. Add the feta, garlic, olive oil, parmesan, black pepper, and salt to the food processor
4. Process mixture until texture is a slightly thick sauce
5. Taste and season or add more of the other ingredients until desired taste
6. Store in a mason jar or container of your choice in the refrigerator

Super simple way to make pesto for your nut-free friends. Pine nuts, really, were only for texture. This is a great way to share the flavors of pesto while remaining allergy-conscious. I like to add this to my Tuscan chicken, pasta dishes, or roasted potatoes for some extra flavor. Pesto is a great addition to many meals.

You will need a food processor for this – a lot of people do enjoy using a mortar and pestle to make pesto, but I simply do not have the arm strength or patience to do that. You can use a spoon to push down any mixture that isn’t blending so as to not cut your fingers off. 

This pesto is citrusy, cheesy, and just straight up delicious. This is probably my favorite sauce to make, and it makes me happy that I can share this with my nut-free loved ones!