Italian Spinach-Walnut Pesto

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Italian Spinach-Walnut Pesto

 

4 cups uncooked spinach, washed

1 cup basil leaves

1/4 cup walnuts

2 cloves garlic

1/2 cup extra-virgin olive oil

1/4 cup grated Pecorino Romano

 

Blanch the spinach, stems removed, in boiling water

until wilted, approximately 1 minute. Drain and

squeeze out as much water as possible. In the bowl of

a food processor, add the spinach, basil, walnuts, and

garlic. Process until a paste forms. With the motor

running, add the olive oil in a slow, steady stream

until a smooth cream forms. Transfer to a bowl, and

fold in the grated cheese. Toss with your pasta of

choice, and serve. Or spread on mini toasts.