Homemade Pesto Sauce (Nut-free)

**EDIT: I just realized that I wrote in spinach when I was thinking of basil. I fixed it up and now it is the correct recipe (no spinach). I was half asleep when I wrote this.

This is my version of pesto sauce. While most recipes calls for pine nuts, my version contains no pine nuts (or any other nuts).

Whenever I cook, I don't always use measurements (and that's why I sometime over make things). For this recipe, you can adjust the amount of ingredients to make it to your serving.

What you need:

This is how it should look once it is well blended.

• Olive oil 
• Garlic cloves (about 2 cloves per handful of spinach)
• 4-5 leaves of fresh basil (not Thai basil)
• Pinch of salt
• Pinch of pepper
• Pinch of onion powder
• Fresh finely-grated Parmesan-Romano cheese (use 1 tablespoon for the sauce)

1. Using a food processor, combine 1 tablespoon of freshly grated Parmesan-Romano cheese along with the rest of the ingredients.
2. Blend until smooth and no lumpy textures.
3. Pour over warm pasta and sprinkle cheese on top. Serve.

TIPS:

• As mentioned before, you can adjust the amount of ingredients to your serving. You can never make too much sauce.
• For the oil, I poured about 1/2 inch into the food processor. I would say that is about 2 tablespoons. You don't want to use too much oil otherwise this sauce will be too oily and not balanced.
• For extra garlicky flavor, use 1 tablespoon of garlic powder per servings.
• I would recommend to taste the sauce so that way you can adjust to your liking. 
• Most food processors comes with a "Pulse" button, use that instead of instantly blending them. This is so the spinach is evenly blended and there won't be chunks.

Served with pasta and sautéed onions.
Pasta: Homemade Pasta that I bought from a vendor at the Farmer's Market.