Note from the cook:
You can swap out spinach for arugula or pepitas for traditional pine nuts or walnuts. I prefer pepitas because they're generally nut allergy friendly (and they’re significantly cheaper!)
Serving Size:
Serves 4-6
Ingredients:
3 cups loosely packed spinach
1 clove of garlic
½ cup of pepitas
1/2 cup of grated hard cheese, parmigiano reggiano or pecorino
6 tablespoons extra virgin olive oil
Salt to taste
Instructions:
Add all ingredients to a food processor and pulse until smooth.