Recipe for Oil-Free Spinach-Basil Pesto

This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. The sauce is delicious on pasta, new boiled potatoes, artisan or French bread, or added to marinara or pizza. It literally takes only minutes to make, and if you have any left over, just freeze it in an ice cube tray and then transfer to a Ziplock bag or container for future use. It is very handy to just grab a couple of cubes from the freezer. If you want more than one recipe, make them back-to-back; don’t double recipe unless you have a supersized blender, as one recipe is all a standard blender can handle at a time. Accurate measures are necessary to achieve optimal flavor.