Asiago Spinach Pesto
1/3 cup, toasted
parmesan works well too, 1/2 cup finely shredded
Wash spinach, grate cheese and mince the garlic.
Toast the pines nuts at 300℉ (150℃) in a toaster oven, or toast in a skillet until brown and fragrant.
Add spinach, pine nuts, asiago cheese, garlic, olive oil into a food processor.
Process until all ingredients are incorporated and you end up with a purée to your desired consistency.
Thin it out with water if you feel it's too thick for your needs.
Add salt and some fresh ground black pepper.
Taste again and adjust seasonings.
This can be made in advance and frozen by placing in an airtight container for up to a month in advance.
To thaw: place in the refrigerator overnight or for 8 hours and allow to thaw slowly. It doesn't like to be microwaved.
Serve with pasta, to dress up plain veggies, with gnocchi, spread on toast in the morning the possibilities are endless.