Ingredients

Instructions

  1. Mince and mash the garlic to a paste with salt.
  2. In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
  3. The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
  4. This makes enough to use with up to 2 ½ lbs of pasta.