Speedy Spinach Pesto - cooking recipe

Ingredients

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or 1/2 cup pine nuts, toasted
1/4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Preparation

Place all ingredients into food processor and process to a fine paste.
Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for weeks in the refrigerator.