Place three hefty handfuls of fresh, clean baby spinach in a food processor.
Add all of the remaining ingredients save for the olive oil.
Pulse the food processor several times to break up some of the spinach, then let it fly while streaming in the olive oil. Streaming is essential. It emulsifies the oil, giving you a light creamy texture. Dumping it in will give you an oily mess… and who needs oily messes?
Now it’s time to add the remaining three handfuls of spinach. Do that and let the processor run until your pesto is smooth.
Transfer to a dish of your choice, cover and pop it in the fridge until you are ready to use it. It should last you a good couple days.