Here are my two favorite pesto recipes--one with spinach, one with basil.
Note: Pesto should be ground just until nuts are broken up and leaves are small pieces. It should not be pulverized until baby-food consistency.
Spinach Pesto 2 cups (good with veggies or pita chips)
1/4 bunch fresh spinach (about 2 cups packed)
2 TB fresh basil or 1 tsp dried
1/4 cup cottage cheese (small curd)
1/4 cup grated parmesan cheese (similar cheese may be substituted)
12 pine nuts (approx to get 2 TB ground)
1 large clove garlic
1 TB olive oil
1 TB lemon juice
sea salt to taste
pinch white pepper
-Put all in food processor and grind to desired consistency
2 large cloves garlic
3 cups firmly-packed basil leaves--approx 30 stalks (6 farm market bunches)
3 TB grated parmesan cheese
1 cup olive oil
1/2 cup pine nuts
-Put all but pine nuts in blender or food processor and grind for 10 seconds. Add pine nuts and grind for 8-10 seconds longer.