Spinach Pesto Pasta

This recipe is a part of my 100 recipe challenge! I love making huge batches of pasta because it keeps well and makes for great leftovers - a busy college student's dream! This pesto recipe is one I've shared before, but it's worth it to share it again. I use a chickpea based called Banza (see below). It's one of my favorite new brands:) I bought in bulk through amazon, but most HyVee health markets will have it!

INGREDIENTS

- 2 large handfuls of fresh basil (I used plastic boxes of basil, vegetable aisle)

- 1 cup of baby spinach

- 4 garlic cloves (or use minced)

- 1/4 cup cashews (or other nut of choice like walnuts or pine nuts)

- 2 tbsp oil (add more as needed)

- add salt & pepper to taste

- squeeze of fresh lemon

DIRECTIONS

- add all ingredients into food processor and pulse until ideal consistency

- may need to add more oil or cashews depending on desired texture

- this recipe allows lots of room for adaptation, so make it your own

- use with your favorite pasta or as a pizza sauce.

- Enjoy:)