Spinach Pesto

• 10 ounces birds eye frozen chopped spinach leaves or 10 ounces whole spinach leaves
• 2 tablespoons dried basil
• 1 large garlic clove, peeled
• 13 cup walnuts (optional)
• 13 cup grated parmesan cheese
• 13-12 cup olive oil or 13-12 cup vegetable oil

1. Cook spinach according to package directions; place in strainer.
2. Press excess water from spinach with back of spoon.
3. Chill.
4. Combine spinach, basil, garlic, walnuts and cheese in food processor, process until well blended.
5. Add oil slowly to mixture with machine running.
6. Cover pesto and chill until needed.
7. To prepare in blender, combine all ingredients in blender; blend until well mixed, scraping down sides of blender if necessary.

spinach, basil, garlic, walnuts, parmesan cheese, olive oil

Taken from www.food.com/recipe/spinach-pesto-451661 (may not work)