Elizabeth s Pesto with a Southern Twist

1 ½ cups firmly packed basil leaves

1 cup firmly packed spinach leaves

½ cup fresh flat-leaf parsley

5 cloves garlic, crushed

½ cup toasted pecans

1 tablespoon lemon zest

½ lemon, juiced

1 cup grated Parmesan cheese

½ cup grated Pecorino Romano cheese

½ teaspoon cayenne pepper

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1 cup olive oil, or as needed

Blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan cheese, Pecorino Romano cheese, cayenne pepper, sea salt, and black pepper in a food processor until all ingredients are integrated. With the food processor running, slowly drizzle the olive oil into the mixture until the mixture forms a paste.