Spinach Pesto

-- submitted by Suzanne Rubinstein

In a food processor, blend well:

2 cups spinach

1 large bunch of italian basil

3 Tbsp olive oil (or more to taste)

1/2 cup parmesean cheese

1/3 cup pecans

1 Tbsp coarse salt (to taste)

Stores well in a glass jar for up to 3 weeks!  Also freezes well.  Kids love it!  It's a great way to get everyone eating lots of raw, yummy greens!  Great on paste, sandwiches, chicken . . .