Recipe #24... Lemony Spinach Pesto... Brighten up your next fish dish

Note:  I adore pesto.  The endless possibilities one can create from a simple formula - nuts/seeds + greens + olive oil + a vinegar - is so freeing... especially when you just want a decent sauce (darn it), but can't muster up the juice to venture to the store.  Inhale.  Exhale.  Presto!  You've got pesto.

Lemony Spinach Pesto
Serving size - it depends... if you are drizzling it over fish or roasted potatoes, it could serve 4 people... as a pasta sauce, I'd say 2... and if you're like me; occasionally skimming the top off with a spoon... well then happily, 1... 

1/4 c sunflower seeds
1-2 slices of lemon (I left the skin on, but feel free to lose it)
2 c spinach (loose leaves)
1/4 c parsley (loose)
1/2 c extra virgin olive oil 
2 tbsp red wine vinegar 
1/4 tsp pepper
1/8 tsp salt (you can adjust with more, but never less!)

It was clear upon first taste that this pesto, in all its lemony glory, would be a perfect match for whitefish... grilled or baked; the pesto won't discriminate!  No pressure... modify the formula with what you have in your pantry...  and consider your sauce/store dilemma one less problem to solve... -A