Spinach Pesto

By Jenni

Ingredients

• 2 cups fresh baby spinach
• 2 cups loosely packed basil leaves
• 1 cup grated Romano cheese
• 2 Tbsp fresh oregano
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/2 cup chopped walnuts, toasted
• 1 Tbsp lemon juice
• 2 tsp grated lemon peel
• 1 cup olive oil
• Hot Cooked Pasta

Details

Servings 2

Preparation

Step 1

Place the first six ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice, and peel; cover and process until well blended. While processing, gradually add oil in a steady stream.

Serve desired amount of pesto with pasta. Transfer remaining sauce to ice cube trays. Cover and freeze for up to 1 month.

*To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.