When my early summer garden is producing a lot more spinach than basil, I make spinach pesto. This can be frozen and enjoyed all winter.
Ingredients
4 cups washed spinach, stems removed
3 garlic cloves, chopped
3 Tablespoons walnuts (or pine nuts)
1/2 teaspoon dried basil
1/4 - 1/3 cup olive oil
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1 teaspoon lemon juice (if you plan to freeze the pesto to maintain the color)
Instructions
Place garlic, walnuts, basil and a little olive oil in food processor and puree until well combined. Add spinach leaves, a few at a time along with additional oil. Puree until well combined. Add cheese, salt and lemon juice. Process until smooth.