PESTO

-4 tbs pine nuts
-3 c. firmly packed basil and blanched
-4-6 garlic cloves
-ground salt and pepper
-1 c. spinach -extra virgin olive oil
-1 tbs lemon juice
-1/3-1/2 c. shredded Parmesan

In a small frying pan on medium heat toast pine nuts, shaking pan frequently until golden. Transfer nuts to a plate to cool. To blanch basil, boil water in a medium sauce pan. Once water is boiling add basil and using a spoon, immerse all the leaves. Immediately drain into a colander then transfer leaves into a bowl of ice water for several minutes and drain again.

In a food processor add pine nuts, garlic and about 1 tsp of ground salt and mix until it forms a paste. Squeeze out the basil and add it to the food processor and mix it with the paste. Add spinach, oil lemon juice and salt and pepper to taste. And lastly add the shredded parmesan.

This is a tasty spread to add on pizza, pasta, portabella mushrooms, crackers, or every one's favorite Quinoa salad.