Combine all of the ingredients in a food processor or blender and process until smooth, scraping the sides with a spatula or spoon as necessary.
Taste and add additional salt to taste.
Use immediately or transfer to a jar and store in the refrigerator covered for up to 1 week.
Notes
Fresh Spinach: Always opt for fresh spinach as frozen can water down the pesto.Toasted Pine Nuts: Toast the pine nuts before adding to enhance the pesto with a deeper flavor.Storage Tip: Keep the pesto in an airtight container and cover with a thin layer of olive oil to preserve freshness.Texture Control: For a chunkier pesto, blend in stages; blend thoroughly for a smoother texture.