One 10 oz package of frozen spinach, thawed and drained
One 14 oz can of cannellini beans (or white kidney beans), drained and divided
12 large leaves of fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic
A few red pepper flakes
2 tablespoons olive oil
Combine half the can of beans with the remainder of the ingredients in a food processor. Blend until smooth.
The reserved beans should be placed on top of the pesto that's on top of whatever pasta you are serving. It looks so pretty! We happened to have ONE last red pepper in the garden that gives that little pop of red which goes well with the green and white of the pesto in honor, again, to Columbus.