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.
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!