Winter Pesto - cooking recipe

Ingredients

5 cloves garlic
1 teaspoon salt
2 cups firmly packed spinach leaves, stems discarded,washed well and spun dry
2 cups firmly packed fresh parsley leaves
1 cup olive oil
1 cup walnuts, toasted lightly and cooled
1 cup parmesan cheese
1 teaspoon crushed fennel seed

Preparation

Mince and mash the garlic to a paste with salt.
In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
This makes enough to use with up to 2 1/2 lbs of pasta.