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.