Spinach pesto

We made the best hamburgers yesterday. First a slice of rustic Italian bread with pumpkin seeds, then a home-made hamburger patty with two slices of Brie cheese melted on top, then a big spoonful of this very tasty but somewhat unorthodox pesto, and then we topped it all with a beautiful red, ripe tomato slice. Very tasty, and very European!

Spinach Pesto

50 g fresh spinach
30 g pine nuts
15 g Grana Padano cheese*
20 g olive oil
Pinch of salt

Rinse the spinach and put it together with the pine nuts in a food processor. Give it a good spin, scraping down the sides a few times. You could also use a mortar and pestle to bash this up, if you wanna be old fashioned. Grate the cheese and mix it in together with the olive oil. The cheese can be more or less salty, and olive oil can have very different flavors (ours tasted like fresh grass) so make sure to taste the pesto before adding the salt. You might want more olive oil or some more cheese as well - taste your way forward. Serve with the burgers explained above, or with pasta.

*This is very similar to Parmigiano Reggiano. Actually the only significant difference seems to be that it is made on the other side of a river - although I'm sure there are some Italians out there ready to correct me on that one... :)

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