Spinach Pesto

This is a great use for spring spinach and a nice change from (or addition to) marinara sauce.

  12 ounces washed, torn spinach leaves                                   1/4 Cup extra virgin olive oil

  2 garlic cloves, halved                                                           1/3 Cup grated Parmesan cheese

  4 Tbl pine nuts                                                                      1/8 Tsp salt

  1 Tsp dried leaf basil, crumbled

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 salt. Cover and process until spinach pesto mixture is  smooth.