Stephanie's Pesto

• 12 cup fresh basil
• 12 cup fresh parsley
• 1 cup coarsely chopped spinach
• 34 cup parmesan cheese
• 12 cup walnut pieces
• 2 large garlic cloves (chopped)
• 14 teaspoon salt
• 14 teaspoon pepper
• 23 cup olive oil

1. Remove stems from basil, parsley and spinach.
2. Wash leaves thoroughly in lukewarm water; drain well.
3. Mix all ingredients in food processor, adding olive oil in intervals.
4. Refrigerate up to one week, or freeze for up to 6 months.

fresh basil, parsley, spinach, parmesan cheese, walnut pieces, garlic, salt, pepper, olive oil

Taken from www.food.com/recipe/stephanies-pesto-343543 (may not work)