Pesto with a lil Kick!

Pesto recipe:

1/3 cup nuts {almonds work well-pine nuts are a bit pricey, walnuts can be substituted}

1 1/2 cups fresh basil

½-1 cup of spinach

3 garlic cloves

2/3 cup extra virgin olive oil

½-1 of a pepper (seeds removed)

1/2 cup parmigiano-reggiano cheese

Pinch of salt/pepper

just add olive oil if it's a bit dry

Heat almonds in skillet, until lightly toasted (3 mins) on medium heat--stir often. Let them cool.

In a food processor, use metal blade.  Run garlic through, then almonds and pulse until finely chopped.  Then add the basil, spinach, & pepper until finely chopped...add cheese...slowly pour in oil and season with salt/pepper. 

It can store up to one month.  Cover & refrigerate!

We love it in paninis...