Put all of the following ingredients in your blender; blend til smooth.
Fresh spinach leaves, oil, parmesan cheese, garlic, salt and pepper. Add oil til the pesto is the consistency you want. Taste as you blend and also add salt, cheese and garlic til you get the flavor you like best. Refrigerate for pesto or use immediately in a pasta or use in place of a tomato sauce in lasagna or on pizza if you are avoiding nightshades (i.e.: tomato sauce)
I am aware that parm cheese is a dairy food. Many of us can have small amounts of dairy on the rare occasion. If you cannot find a dairy free parm or try leaving it out all together and see if you still like it. I have many clients who don't use it at all in their pesto and say they do not miss it.
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