Spinach and Mint Pesto

1.In a food processor or blender, combine the spinach leaves, mint leaves, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped.

2.With the motor running, slowly drizzle in the olive oil until the pesto comes together and reaches your desired consistency. Season with salt and pepper to taste.

3.For additional flavor variations, add roasted almonds, sun-dried tomatoes, or crumbled feta cheese to the food processor and pulse until well combined.

4.Transfer the pesto to a jar or airtight container and store in the refrigerator for up to a week.

5.To serve, toss the pesto with cooked pasta or spiralized vegetables. Top with grilled chicken or shrimp, if desired. Serve with toasted bread or crackers on the side.