Pesto (Gluten-free of course)

2 cups dried or fresh basil leaves
1 cup fresh spinach leaves
1/2 cup Asiago cheese grated
1/2- 3/4 cup extra virgin olive oil
1/3 cup walnuts
3-5 garlic cloves
1/2 tsp salt & pepper, adjust to taste

Take all ingredients and add to food processor. Pulse several times to puree mixture. Add olive oil last to blend mixture until consistency is thick but not runny or greasy. Use as base for pizza, pasta, seafood or chicken.