Simply Better Pesto

2 large or 3 medium garlic cloves, peeled

1 cup (about one ounce) fresh, rinsed and spun-dry basil leaves (discard stems)

1 cup (about 5 ounces) frozen, organic chopped spinach, defrosted and squeezed dry

2 tablespoons lightly-toasted organic pine nuts

½ cup high-quality, extra-virgin olive oil

½ cup (50 grams) fresh-grated Parmigiano-Reggiano parmesan cheese

With the food processor running, drop the garlic cloves down the feed tube, one at a time and process until finely minced, about 20-30 seconds.

Stop the processor, uncover, add basil leaves, spinach, and pine nuts. Cover and process until very finely minced.

With the machine running, slowly add the oil and process until the mixture is smooth. (You may need to scrape down the interior sides once).

Add the cheese and process briefly until just combined. Transfer to a glass jar with a screw top and refrigerate.

Make about 2 cups

Nutrition values per tablespoon: 42 calories (90 percent from fat), 4.2 g fat (0.8 g saturated fat), 0.4 g carbohydrates, 0.1 g sugars, 0.2 g fiber, 0.9 g protein, 1.4 mg cholesterol, 28 mg sodium.

Per serving when 2 tablespoons pesto tossed with cooked (from 2 ounces dry), linguine pasta: 274 calories (29.2 percent from fat), 8.9 g fat (1.6 g saturated fat), 0.8 g carbohydrates, 3.2 g sugars, 2.4 g fiber, 8.8 g protein, 2.8 mg cholesterol, 76 mg sodium.

Based on a recipe by Florence Fabricant, New York Times food writer