What's Left in the Cabinet Pesto

I don't know about you, but I'm not always the best at keeping the house stocked up and properly provisioned. Typically, by the end of the week, it's slim pickings in our kitchen. Here's a pesto I whipped up out of stuff we had. It turned out to be a real hit. Any variations would probably be good too.

Basics:

3 Cups Frozen Spinach
5 Cloves of Fresh Garlic, Finely Minced
1 Cup Olive Oil
1 Cup Walnuts
1/2 Cup Heavy Cream
1/2 Teaspoon Thyme
1 Tablespoon Salsa
Salt and Pepper to Taste

1. Heat oil over medium heat in pan, add garlic, saute for three to five minutes, reduce heat to medium low.
2. Add 3 Cups Frozen Spinach, Salsa, and Thyme, cook until spinach is soft.
3. Remove from heat, spoon entire mixture into food processor, add walnuts, process until a paste. Add additional olive oil if it seems to "chunky."
4. Return to pan, heat on low, add cream, stir gently, add salt and pepper to taste. Heat until nice and hot.
5. Serve over pasta. Spaghetti was nice with this!

Enjoy!