Healthy Spinach Pesto

This recipe is a spin on the original, but it has the key pesto components – cheese, pine nuts and oil – and doesn’t taste “healthy” at all.  It is fresh and nutty and works well wherever you would use a traditional pesto.  This recipe yields 11 ounces.  (A 1 ounce serving contains 94.7 calories)

• 8 cups fresh baby spinach
• 4 Tbsp extra virgin olive oil
• 1/3 cup toasted pine nuts
• 2/3 cup shredded parmesan cheese

1. Working in small batches, pulse spinach and oil in a food processor until.  Be sure to process until smooth, don’t stop when you’ve reached the grass cuttings consistency.
2. Add parmesan and pine nuts and continue to process until well-combined.
3. Can be stored in a covered container in the refrigerator for up to 2 weeks.