Green Pesto

There is nothing better than a homemade pesto. We LOVE this version with basil and spinach here at Kærby Mølle. It is a regular ingredient in the fridge, because it can be eaten with almost anything. Feel free to also add other fresh herbs, such as parsley and oregano. A great way to use up your herbs throughout the summer so they keep growing. Try green pesto for an omelette, mixed into new potatoes or on your pizza. It's heavenly. When you use spinach, it makes the pesto both milder and cheaper, the same applies with almonds.

1 bag of fresh spinach leaves
1 pot of fresh basil
2-3 tablespoons almonds
3-4 cloves of garlic
approximately 3 dl. rapeseed oil
1 tsp salt
50 g cheese, preferably parmesan

Rinse all the greens and put them in a mini chopper a few times, together with almonds, garlic, salt, cheese and a little of the oil. You can also make it in a mortar, but it takes an awfully long time I think. My mini chopper does it in no time.