I felt the need to use up the remaining salvagable spinach, since it was going south fast. It only turned out to be about a cup. So I used my momma's pesto recipe as a very rough base, since I had nothing it called for except pine nuts and garlic. I call it:
Spinach and Arugula Pesto 1 c spinach + 2 handfulls arugula 1/4 c Hazelnut oil 1/4 c pine nuts 1/4 c vegan parmasan grated cheese 1 clove garlic
Whirl all together in a small food processor. I froze it for later.