Spinach Pesto

I am a big fan of pesto; its rich flavor is far more enticing to me than alfredo or tomato sauce.  This recipe uses some of my CSA vegetables, but you can easily substitute the spinach for the more classic basil.

Spinach Pesto

3 oz spinach, destemmed
1/3 cup extra-virgin olive oil
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
4 garlic scapes, chopped, or garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper

Process all the ingredients in a blender or food processor until smooth and season with salt and pepper to taste.

Pesto can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Uses: pizza, pasta, sandwiches, steamed vegetables, grilled fish or chicken