How to make
Put the pine nuts and walnuts to toast in a dry pan until they begin to give off an aroma. Chop the parsley and garlic carefully and chop the basil and spinach leaves finely.
Put all the products in a food processor, excluding the salt and olive oil. Once homogenized, add the olive oil through the opening. If necessary, add a little more olive oil.
Boil the pasta in salted water according to package directions, drain and mix with the pesto. Serve a plate of spaghetti, topped with grated parmesan cheese.
