Spinach Basil Walnut Pesto Sauce

Ingredients

• Roughly chop walnuts and dry roast in a nonstick pan until fragrant or 1 minute. Let them cool and keep aside.
• Pulse a few times to combine, add oil in batches and process until the basil and spinach has broken down to coarse paste looking texture.
• Scrap sides with a spatula and add parmesan cheese and process again for few seconds.
• Use immediately or refrigerate for later use. This pesto can be stored refrigerated in air tight container for 5-7 days. Bring to room temperature before using.
• 1 cup Fresh basil leaves (rinsed)
• 1 cup Spinach leaves (rinsed)
• ½ cup Walnut (chopped)
• 4-5 pc Garlic
• 1 Tsp. Lemon zest
• 1 Tbsp. Lemon juice
• ¼ Tsp. Ground black pepper
• ¼ Tsp. Chili flakes
• Salt to taste
• 1/3 cup Extra virgin olive oil
• ½ cup Grated parmesan cheese