Adapted by Farmer Dave’s from About.com
- 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
- 3 garlic cloves, halved
- 3 tablespoons pine nuts
- 1/2 teaspoon dried leaf basil, crumbled
- 1/4 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/8 tsp. salt
Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth. Serve with hot pasta, as a topping for soup, mashed potatoes or pizza, or as a spread for fresh bread.
Spinach Pesto is an excellent alternative for Basil Pesto during the winter. Enjoy!