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.  A 1 oz serving contains just 95 calories.  It is fresh and nutty and works well wherever you would use a traditional pesto.  Can be stored in a covered container in the refrigerator for up to 2 weeks.

Yields: 11 oz; Total Time: 5 – 10 minutes

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

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, pine nuts, and salt and continue to process until well-combined.