My garden is overflowing with basil. My husband picked some and we had two huge bunches wrapped up plastic wrap. I've never made pesto before, but I've eaten it on sandwiches and such. As I was blending up the basil, I remembered we had spinach in the fridge. Thus, spinach pesto was born.
- 2 cups packed basil
- 1 cup packed spinach
- 1/2 cup extra virgin olive oil
- 3 garlic cloves
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped walnuts (pine nuts are expensive, you can use em, but walnuts taste the same)
- 1 lb thin sliced chicken, salt and pepper