Sauce - Spinach Pesto

By shelliec

Nutrition Facts: 2 tablespoons (calculated without pasta) equals 177 calories, 18 g fat (4 g saturated fat), 8 mg cholesterol, 205 mg sodium, 1 g carbohydrate, 1 g fiber, 4 g protein.

Ingredients

• 2 cups fresh baby spinach
• 2 cups loosely packed basil leaves
• 1 cup grated Romano cheese
• 2 tablespoons fresh oregano
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts, toasted
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1 cup olive oil
• Hot cooked pasta

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 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.