Basil Pesto without Cheese or nuts

(From Banu's Cookbook)

I love Pesto, but could not find any in store without cheese. So I did my own version at home.

Ingredients:
2 Cups Basil Leaves Washed
2 Cups of Baby Spinach Leaves Washed
2-3 Garlic Cloves
4 Tbsp Olive Oil
Lemon Juice from 1 Whole Lemon
1/2 tsp Black Pepper
Sea Salt to Taste

Method:
1. In a food processor (with the chopper blade attached), blend the basil, spinach, garlic well.
2. Then add lemon juice, salt and black pepper. Mix well again.
3. With the food processor on, slowly add the Olive oil until it is all mixed well.
4. You can use this as sauce on Zucchini Noodles or use it on Cauliflower Crust Pizza.

Notes:
1. I added Spinach because it gives a bit more body to the pesto as we are not adding any cheese or nuts.
2. Basil normally turns dark green after pulsing. Spinach keeps it more green looking.
3. You can reduce or increase olive oil based on how liquid you want your pesto to be.