Basil Spinach Pesto

Created by Sheana Davis, The Epicurean Connection
Yields 3 cups

2 whole cloves garlic, chopped fine
1 1/2 cups spinach leaves, stems removed
1 cup fresh basil leaves, stems removed
1/2 cup toasted pine nuts
1/2 cup Ig Vella Dry Jack
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
1 cup Sonoma Valley olive oil

Place garlic, spinach and basil in a food processor and blend until nearly smooth. Add in pine nuts, Dry Jack, salt, pepper, lemon juice, zest and olive oil.  Blend, taste, adjust flavors, adding more olive oil if needed. Scrape down the sides with a spatula as needed.  Store in air tight jars.  Serve over fresh pasta, grilled summer vegetables or Heirloom tomatoes.  Enjoy!