Spinach Pecan Pesto - cooking recipe

Ingredients

2 cloves garlic
1/2 bunch spinach, cleaned and stemmed
1/2 bunch fresh basil
1/4 c. pecans
1/4 c. Parmesan cheese, grated
1 Tbsp. lemon juice (fresh squeezed)
2 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. olive oil

Preparation

In a food processor, place each ingredient one at a time and puree it so that finally a loose paste is formed (if the mixture gets too thick during this process, then add some of the olive oil to loosen it up).
Makes approximately 2 1/2 cups.