Spinach-Basil Pesto

• 3 12 cups firmly packed fresh spinach leaves
• 1 12 cups firmly packed fresh basil leaves
• 1 12 cups grated parmesan cheese
• 12 cup walnuts or 12 cup pine nuts
• 1 cup extra virgin olive oil
• 8 -10 garlic cloves
• 12 teaspoon salt
• 12 teaspoon pepper

1. Place all ingredients in a food processor.
2. Cover and pulse for 3 minutes, scraping down sides as needed.
3. You want a smooth finished product.
4. This will keep in the fridge for 3 days, 3 months in the freezer.

fresh spinach leaves, basil, parmesan cheese, walnuts, extra virgin olive oil, garlic, salt, pepper

Taken from www.food.com/recipe/spinach-basil-pesto-217019 (may not work)