Spinach and Walnut Pesto

Ingredients:

2 cups Fresh baby spinach leaves

¼ cup Walnut pieces

½ cup Olive oil

4 cloves Garlic

1 teaspoon Sea salt

4 ounces Parmesan cheese, optional – this is also fantastic as dairy-free

Place all ingredients, but the cheese, in the bowl of a food processor or blender. Puree until smooth paste develops. You may need more olive oil to keep the consistency smooth but not too thick. Add the cheese (if using) and pulse five or six times to mix. This is wonderful served over whole-wheat penne or other grains like cooked polenta, quinoa or brown rice. You can top the grains with roasted vegetables and then drizzle the pesto sauce over the top.