Speedy Spinach Pesto

Basil pesto with pine nuts is my favorite but it can be expensive to make or buy. This is an alternative recipe that uses spinach and walnuts (or pine nuts) instead. Still delicious!

Speedy Spinach Pesto

2 cups fresh spinach leaves, washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or pine nuts, toasted
1/4 cup Parmesan cheese, freshly grated, not canned
3 garlic cloves
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. fresh ground black pepper

1. Place all ingredients into food processor and process to a fine paste.
2. Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
3. Keeps for weeks in the refrigerator. (If it lasts that long! Mine never has!)

Makes 2 cups.