Spinach Pesto

Here's a recipe for those of you with extra spinach from the garden.  Healthy and WONDERFUL!

Ingredients:

• 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
• 3 garlic cloves, halved
• 3 tablespoons pine nuts (I used walnuts because that's what I had on hand- wonderful)
• 1/2 teaspoon dried leaf basil, crumbled
• 1/4 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/8 tsp. salt
• hot, cooked spaghetti

Preparation:

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth. Meanwhile, cook pasta according to package directions; drain in colander. Serve with the spinach pesto sauce.