3 to 4 CUPS SPINACH LEAVES, CLEANED & DRIED
¼ to ½ CUP PINE NUTS, SLIGHTLY ROASTED AND COOLED
5 to 10 LARGE PEELED GARLIC CLOVES (HAVE ALSO MADE THIS RECIPE WITH ROASTED GARLIC, FOR A MILDER TASTE)
½ CUP FINELY GRATED PARMESAN CHEESE
¾ to 1-CUP OLIVE OIL
KOSHER SALT & WHITE PEPPER TO TASTE
PLACE THE BASIL, SPINACH; PINE NUTS & THE GARLIC IN A BOWL OF A FOOD PROCESSOR, PROCESS THE LEAVE INTO A FINE PURÉE, (FOR ABOUT 20 TO 25 SECONDS).
WHILE THE MACHINE IS RUNNING, ADD THE OIL IN A SLOW STEADY STREAM.
STOP THE MACHINE AND SCRAPE DOWN THE SIDES OF THE BOWL.
ADD THE PARMESAN & A PINCH OF SALT, AND PULSE TO COMBINE.
TASTE TO ADJUST THE SEASONINGS.
KEEP IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR FOR ABOUT 1 WEEK, OR FREEZE FOR 2 TO 3 MONTHS.
YIELDS ABOUT 5-6 CUPS