Spinach pesto
The simplest of dish transforming sauces takes minutes to prepare. Practically perfect spinach pesto. Everyone loves pesto, whether its simply spooned through trofie pasta, stirred into a risotto, seductively drizzled over a tomato and fresh burrata salad starter or used as a topping on toasted bread, slathered over chicken or used to flavour a fillet of juicy fresh fish, the uses are truly endless. 
Traditionally pesto is made in a large pestle and mortar. I however never have time on my side so tend to go for the food processor option and ……blitz away.
There are so many combinations and variations of pesto. From a delicious fragrant basil pesto to a roasted pepper pesto, nettle pesto, asparagus pesto and beyond. This spinach pesto is a favourite of mine. I normally make a medium sized kilner jar full and once made top with olive oil before placing it in the fridge. This pesto will keep for up to a month, no double dipping though!!  
200g freshly washed and dried spinach
60g pinenuts un-toasted
1 large clove garlic
60g parmesan
Twist of salt and pepper
1 tbsp water
Olive oil 80ml
1. Into a food processor add the spinach, pine-nuts, peeled garlic, parmesan, salt, pepper and water. 
2. Blitz for 30 seconds. The water will help to emulsify the pesto.
3. Pour in half of the oil and blitz for a further 30 seconds. Add the remaining oil until you have achieved the perfect pesto, a loose dropping consistency would be ideal.

Spoon into a sterilised jar and top with a little olive oil.

Enjoy.