Spinach With Basil Pesto

• 1 (1 lb) bag fresh spinach (1 cello bag)
• 1 garlic clove, minced
• 2 tablespoons basil pesto (homemade or bought)
• 14 teaspoon nutmeg, freshly grated
• salt & pepper
• 14 cup parmesan cheese (you could use Feta)
• 14 cup toasted pine nuts (toasted walnuts are nice too)

1. Rinse sand from spinach well under cold running water.
2. Cut off tough stems.
3. You should have about 9 cups of loosely packed spinach leaves.
4. Cook spinach & garlic in a large skillet over medium high heat (no need to add water, the water clinging to the leaves is enough) until just wilted.
5. Stir occasionally.
6. Drain off any excess water.
7. Toss immediately with basil pesto, nutmeg, & salt & pepper.
8. Top with Parmesan cheese, and toasted pine nuts.

fresh spinach, garlic, basil pesto, nutmeg, salt, parmesan cheese, nuts

Taken from www.food.com/recipe/spinach-with-basil-pesto-240459 (may not work)