review by Shylocke 6/8/2010:

Very good sauce for pasta and pizzas. I found I needed a good amount more salt and pepper than the recipe calls for.

Also, because spinach doesn't have a hint of sweetness the way basil can, I added a drop or two (literally) of Vanilla.

That just about did it.

2 cups fresh spinach leaves, well-washed and stemmed
1⁄2 cup fresh parsley, preferably Italian flat leaf
1⁄2 cup walnuts or 1⁄2 cup pine nuts, toasted
1⁄4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1⁄4 teaspoon sea salt
1⁄8 teaspoon fresh ground black pepper

2 cup s fresh spinach leaves, well-washed and stemmed 1 ⁄2 cup fresh parsley, preferably Italian flat leaf 1 ⁄2 cup walnuts or 1⁄2 cup pine nuts, toasted 1 ⁄4 cup parmesan cheese, freshly grated, not canned 3 garlic cloves 2 tablespoons extra virgin olive oil 1 ⁄4 teaspoon sea salt 1 ⁄8 teaspoon fresh ground black pepper

1. Place all ingredients into food processor and process to a fine paste.

2. Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.

3. Keeps for weeks in the refrigerator.