Spinach Pesto

I haven't ever really been a big fan of pesto.  I like basil, I just don't seem to like it mixed with all of the other pesto ingredients.  After the success of the red pesto, I decided to look around and see what other "alternative" pesto recipes I could find.  I found this web page that talks about all sorts of different ideas for pesto, and included the recipe below.  I made it without having any idea what I was going to use it for, then Sarah tasted it and suggested having it with bread.  The sun-dried tomatoes were a nice finishing touch to add extra flavor.

Spinach Pesto

Ingredients:

• 2 cups (packed) fresh spinach leaves, well-washed and stemmed
• 1/2 cup (packed) fresh parsley, preferably Italian flat leaf
• 1/2 cup chopped walnuts, toasted
• 1/4 cup (about 1 ounce) freshly grated Parmesan cheese
• 3 cloves garlic, peeled and quartered
• 3 Tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions:

1. Place all ingredients into the work bowl of a food processor with the steel blade.
2. Process to a fine paste, scraping down sides of bowl 2 or 3 times, as necessary.
3. Taste and adjust seasonings.
4. Transfer to a glass container and store in refrigerator.

Notes:

This pesto will keep for weeks in the refrigerator but the top will harmlessly discolor. A thin coat of olive oil prevents this.

Makes about 1 cup.