Spinach AND basil pesto

INGREDIENTS 50g spinach • 3 garlic cloves, chopped • 40g Parmesan • 120ml olive or rapeseed oil • 70g pine nuts, toasted • squeeze of lemon juice • 20g basil leaves METHOD Blend all the ingredients in a food processor until smooth. This can be stored in an airtight container in the fridge for up to four days or frozen for up to four months.