I like to make pesto out of a variety of different ingredients, including this version made with spinach. Traditional pesto is usually made with pine nuts but I actually prefer mine without them but feel free to add them in if you like. You can use this pesto anywhere you would use a more traditional basil pesto: tossed with pasta, on a sandwich or served with chicken.
3 cups fresh spinach
1 clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup extra virgin olive oil
In a food processor, combine spinach, garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth (add in more olive oil if pesto is too thick). Use immediately or refrigerate, covered, for up to 3 days.
Makes 1/2 cup.