Spinach-Herb Pesto

Ingredients

• 5 oz baby spinach 
• 1 tablespoon basil fresh chopped
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon mint leaves fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest 
• 0.3 cup olive oil 
• 2 oz freshly parmesan cheese shredded
• 0.3 teaspoon salt 

Equipment

• food processor

Directions

1. Pulse first 8 ingredients in a food processor 6 to 7 times or until finely chopped.
2. Add Parmesan cheese and oil; process until smooth, stopping to scrape down sides as needed. Use immediately, or store in refrigerator up to 48 hours. If chilled, let stand at room temperature 30 minutes before using; stir until blended.