Coarse or kosher and freshly ground pepperto taste
β cupfinely grated Parmesan cheese
Instructions
Place the garlic, scallions, parsley and spinach in a food processor or blender and pulse until everything is roughly chopped (or use a mortar and pestle). Add the pine nuts, if using, the oil, and salt and pepper and process, scraping down the sides, part way through, until everything is well blended.
At this point, for best texture you should transfer the pesto to a small bowl or container before stirring in the Parmesan, but you are welcome to throw the cheese into the food processor and pulse to blend.
Notes
If the sharpness of raw garlic is too much for the taste buds of your people, try this: chop the garlic and saute it in the olive oil in a small pan over very low heat for 5 to 10 minutes just until it is soft and golden but not browned. This will take some of the bite out. Cool, then proceed with the recipe.