Spinach Basil Pesto

1 ½ cups baby spinach leaves

¾ cup fresh basil leaves

½ cup toasted pine nuts

½ cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

½ cup extra-virgin olive oil

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.