In a saucepan of salted boiling water, blanch the spinach for 30 seconds. Drain and squeeze the spinach to remove all excess water.
In a food processor or blender, purée the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
Delicious with toasted bread, over fish or on Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad (see recipe).
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