Pizza sauce part 2 - the incedible floating pesto

This will have to be a quick one, so here is the recipe for the "floating" pesto pictured in the last blog.  This one is based on spinach, though I would use basil if it were still alive in my frozen garden in the back yard...  Parsley makes a nice pesto as well in the colder months, but it takes so much that I find it to be a little impractical.  I add a little bit of this and that herbwise for a more interesting character, but straight spinach works just fine.  Take this recipe as a starting point and make it yours. 

Aaron's Spinach Pesto

1 bag pre-washed baby spinach, or regular spinach
1 handful pinenuts (maybe 1/3 cup)
2 or 3 cloves garlic chopped roughly (use more or less depending on taste)
salt and pepper to taste
Olive oil (the amount varies depending on desired consistancy)
fresh parsley, thyme, oregano
grated parmesan cheese (do NOT use the kind in a green plastic shaker, grate a block of it at home for the best taste.  It's more expensive and takes a little time, but the freshness is so worth it)

Toast the pine nuts in a small saute pan over medium heat.  No oil needed here.  Stir or shake every now and then so they do not burn and turn off the heat when the pine nuts become fragrant and golden brown.  Place in a small bowl to cool a bit.
Put all ingredients except olive oil in a food processor or blender.  With the processor running begin to slowly drizzle in the olive oil until everything emulsifies.  Be sure to scrape down the sides of the bowl and also to taste for seasoning.  If the pesto seems too thick, add more olive oil or water with motor running.  There you have it!

I love pesto.  It's great on pasta (gnocchi, fettucini, penne, linguini), over veggies (especially zucchini and squash with mushrooms), as a sandwich spread, and of course on pizza.  You can make this work as a sauce for pork tenderloin or skirt steak by roasting cherry tomatoes, or red bell peppers and incorporating them into the sauce in the food processor.  If you like a little tanginess, try adding some white wine vinegar, and for a spicy take, add some chipotles in adobo.  If you have a favorite pesto dish, let me know!