– 2 cups lightly packed FRESH SPINACH & BASIL (with most of the stems removed)
(use equal amounts of the spinach and basil, or use a bit more basil
than spinach)
– 1 med.-large minced GARLIC CLOVE
– 1 1/2 T. OLIVE OIL
– 1/4 cup chopped WALNUTS
– 1/4 cup chopped PINE NUTS
– 1 T. fresh LEMON JUICE
– 1/4 tsp. SALT
Put everything in a somewhat deep, but not too wide container (such as a 4-cup glass measuring cup).
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Use a hand-blender to purée or nearly purée, depending on the texture you would like.
Store in a glass container in the refrigerator.