• 4 cups of fresh spinach leaves washed, torn and stems removed
• 2 garlic cloves, halved
• 3 tablespoons pine nuts or sesame seeds
• 1/2 Tspn dried leaf basil, crumbled
• 1/4 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/8 Tspn sea salt
• hot, cooked spaghetti or linguine (about 450 grams)

Place a few spinach leaves, garlic, pine nuts or sesame seeds, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and sea salt. Cover and process until spinach pesto mixture is smooth. Meanwhile, cook pasta according to package directions; drain in colander. Serve with the spinach pesto sauce. Serves 4.