Sage-Spinach Pesto - cooking recipe

Ingredients

2 tablespoons pine nuts, toasted
2 garlic cloves, peeled
2 cups fresh spinach, torn
2 cups Italian parsley
3/4 cup fresh sage leaf
2 tablespoons fresh parmesan cheese, grated
4 teaspoons lemon juice
1/8 teaspoon salt
3 tablespoons extra virgin olive oil

Preparation

Drop pine nuts and garlic through food chute with food processor on, and process until minced.
Add next 6 ingredients; process until finely minced.
With processor on, slowly pour oil through food chute, and process until well blended.
Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.