In contrast to traditional Genoese pesto instead of basil using a combination of spinach and parsley,
and instead of olive oil - pine nut oil.
Spinach leaves place in blender with parmesan cheese and slices of peeled garlic.
Fry the pine nuts in a dry pan until pronounced nutty flavor.
Parsley leaves and roasted nuts add in the blender.
Blend adding oil to obtain a homogeneous thick sauce.
Boil spaghetti in a large amount of boiling water with olive oil,
flip out and return the pan to keep warm.
Serve hot, with sauce.