Basil & Spinach Pesto w. (Pan) Roasted Garlic

Spooned over thick slices of mozzarella and tomato, this basil & spinach pesto turned out creamy and delicious!

2 cups fresh basil
1 cup spinach (substitute arugula for a spicier flavor)
1/2 cup olive oil*
1/4 cup pine nuts
1/2 cup parmesan-reggiano or Romano cheese (finely grated)
Juice of 1/2 lemon
2 cloves roasted garlic**
Pinches of S & P

- Combine all ingredients except olive oil and lemon juice in food processor
- Pulse to break down greens
- Slowly add olive oil in a constant stream while processor is working
- Add lemon juice, pulse to combine the mixture

*Add olive oil if needed to create creamy consistency
**Ideally the garlic would be oven roasted, but for the sake of time, pan roasting with olive oil worked well