Sage-Spinach Pesto

• 2 tablespoons pine nuts, toasted
• 2 garlic cloves, peeled
• 2 cups fresh spinach, torn
• 2 cups Italian parsley
• 3/4 cup fresh sage leaf
• 2 tablespoons fresh parmesan cheese, grated
• 4 teaspoons lemon juice
• 1/8 teaspoon salt
• 3 tablespoons extra virgin olive oil

1. Drop pine nuts and garlic through food chute with food processor on, and process until minced.
2. Add next 6 ingredients; process until finely minced.
3. With processor on, slowly pour oil through food chute, and process until well blended.
4. Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
5. For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.

pine nuts, garlic, fresh spinach, italian parsley, fresh sage leaf, parmesan cheese, lemon juice, salt, extra virgin olive oil

Taken from www.food.com/recipe/sage-spinach-pesto-260331 (may not work)