Homemade Spinach Basil Pesto (Nut Free!)

I like to sneak veggies in anywhere I can. Sometimes it's easy, sometimes I have to get a little creative. One of my favorite easy recipes is Spinach Basil Pesto. This time of year Basil is easy to come by, so I get a few plants, and make a batch to keep in the freezer. Before we started our "real food lifestyle" easy mac was my go to food on my lazy mom nights. Now, I just add some Pesto from the freezer to whole wheat pasta, and my boys are happy! They have no idea they are eating spinach either. I'm not gonna tell.
I've also used this as a base for homemade pizza, rather than tomato sauce. Now, the hubby and I prefer it!
This recipe is so easy to throw together in the blender, and have fresh pesto sauce in minutes. You can use some right then, and then freeze the rest in ice cube trays for later!

So grab the blender, an empty ice cube tray, and go!
Ingredients:
4 cups fresh spinach leaves

2 cups fresh basil

1/4 cup parmesan blend

2 cloves minced garlic

1/2 cup Olive oil

1 tsp Salt

1/2 tsp Pepper

Place all ingredients in Blender (I use my Ninja), and blend until all the leaves are finely chopped. This only takes a minute or so.

 Once it is the right consistency, you can spoon it out into ice cube trays. Place in freezer, and leave until its fully frozen. Usually I just leave it overnight.

Once it is set, you can place the individual "Pesto cubes" into a ziploc freezer bag. These usually keep for about 6 months in the freezer. 

When I make pasta for the kids, I typically add two cubes to boiled, drained whole wheat pasta. You can dress it up with some fresh tomato, and even add some diced chicken for a big kid meal! ~ C