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Have a large bowl of ice water standing by. Drop the spinach into boiling water for only about 30 seconds.
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Drain immediately and plunge the spinach into the ice water.
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Drain and lay the spinach out on a few layers of paper towels and pat them dry before adding them to a blender or food processor along with the Parmesan, pepper, pine nuts and garlic.
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I toast the pine nuts in the oven on a cookie sheet for a few minutes but you can toss them in a non stick saute pan for a couple of minutes until they begin to brown a little. Either way, watch them carefully, they can burn quickly.
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Process on medium speed until the spinach and other ingredients begin to form a paste, then reduce the speed to low and begin slowly drizzling in the olive oil. If you want to use the pesto as a dip you can cut back on the amount of olive oil to make it thicker.
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Makes enough pesto to coat about 1/2 pound dry pasta, like pappardelle, when cooked; enough for 4 servings.
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Store any leftovers in the fridge.