Spinach Pesto

Here's a twist on the classic with another great green leaf!

2 cups (packed) fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts, toasted
1/4 cup (about 1 ounce) freshly grated Parmesan cheese
3 cloves garlic, peeled and quartered
3 Tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place all ingredients into the workbowl of a food processor with the steel blade. Process to a fine paste, scraping down sides of bowl 2 or 3 times, as necessary. Taste and adjust seasonings. Transfer to a glass container and store in refrigerator.

This pesto will keep for weeks in the refrigerator but the top will harmlessly discolor. A thin coat of olive oil prevents this.

Makes about 1 cup.