Instructions: Peel the garlic by placing the broad side of a chefs knife or other flat surface over each clove and giving it a firm whack with your hand. Drop the cloves one at a time through a food processor feed tube onto the moving blade. Chop finely. Rinse and dry the parsley in a lettuce spinner or use paper towels. Remove and discard the tough stems. Drop the leaves through the feed tube onto the moving blade and mince finely.

If the spinach is gritty, rinse and dry using a lettuce spinner or paper towels. Remove any tough stems and discard. Add half the spinach to the processor bowl and drizzle a tablespoon or so of the oil through the feed tube while processing. Process until finely minced, about 15 seconds. Repeat with the remaining spinach, drizzling in another tablespoon or so of oil. Add the walnuts and process until well-chopped, about 15 seconds.

Add the cheese and salt to the bowl and process while drizzling the remaining oil through the feed tube, about 15 seconds. Serve at once, or refrigerate up to 4 days, or freeze up to 3 months.

This recipe yields 1 1/2 cups.

Comments: To freeze the pesto, take a muffin tin and line six holes with plastic wrap. Scoop 1/4 cup pesto into each hole. Twist the plastic wrap to close it around the pesto, secure the bundle with a twist-tie, then freeze the bundles in the muffin tin for 48 hours. Once frozen, remove the pouches from the tin, drop them into a zipper-top plastic bag and store in the freezer.

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