Spinach and Basil Pesto

1 cup extra-virgin olive oil 4 garlic cloves 1/2cup walnuts 4 cups baby spinach leaves (or fill the food processor with spinach) 1 cup basil leaves (maybe a little more if you want it looser) 1/2 cup grated Parmesan Pinch of red pepper flakes Salt and pepper to taste Toast the walnuts in a dry skillet for 2 minutes. Remove from the heat. Put the spinach, basil, walnuts and garlic in a food processor and pulse to combine. With the machine running slowly pour in the remaining oil and blend just until the ingredients are well incorporated, if you want it looser, add more olive oil. Add the cheese and pulse to combine. Season with salt and pepper