Spinach Pesto

I have a problem making regular pesto with fresh basil leaves.  First of all, fresh basil leaves are really expensive.  Secondly, they go bad fast, so you have to make the pesto pretty quick after purchasing the basil.  I actually tried growing my own basil, but I've never had much of a green thumb and the basil died.

So, experimenting with a few alternative recipes and adding a few extra touches, I came up with this Spinach Pesto recipe.  It includes some dried Basil which gives it that nice basil-y touch.  It was a hit with Chad and Noah.

Spinach Pesto
2 C. Fresh Spinach Leaves, packed
4 oz. Pine Nuts (about 3/4 C.); or Walnuts
1/2 tsp. Salt
2 tsp. Basil
2 tsp. Parsley Flakes
1 C. Parmesan Cheese
2 Cloves Garlic, Minced
1/2 C. Olive Oil
8 oz. Pasta

1) Chop with knife, Hand Chopper, or Food Processor the Spinach Leaves and Pine Nuts until in small pieces.  Pour into a bowl.
2) Add Salt, Basil, Parsley Flakes, Parmesan Cheese, Garlic, and Olive Oil.
3) Mix until blended.
4) Freeze half for another day.
5) Cook Pasta, toss with room temperature Pesto, and serve!