Spinach Pesto

• 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
• 3 garlic cloves, halved
• 3 tbsp. pine nuts
• 2 tsp. dried leaf basil, crumbled
• 4 cups extra virgin olive oil
• 3 cups grated Parmesan cheese
• 2-2/3 tbsp. salt
• hot, cooked spaghetti

1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
2. Cover and puree until leaves begin to look crushed.
3. 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.
4. Add Parmesan cheese and 1/8 tsp.
5. salt.
6. Cover and process until spinach pesto mixture is smooth.
7. Meanwhile, cook pasta according to package directions; drain in colander.
8. Serve with the spinach pesto sauce.

washed, garlic, pine nuts, dried leaf basil, extra virgin olive oil, parmesan cheese, salt

Taken from www.foodgeeks.com/recipes/21987 (may not work)