Spinach-walnut pesto


2 packed cups packed fresh spinach, stems removed, washed, and chopped

3/4 cup walnuts, toasted and cooled (chop nuts if making pesto by hand.)

3 garlic cloves, crushed

1/2 cup extra-virgin olive oil

1/2 cup freshly grated parmesan cheese

Salt and freshly ground black pepper to taste


Place fresh spinach in a pot of boiling water for 30 seconds, drain, rinse in cold water and drain again. Squeeze excess moisture out of spinach.

Place spinach, walnuts and garlic into a food processor container. Process spinach mixture until just combined. With machine running, add olive oil. Scrape pesto into a bowl and stir in cheese. Season mixture with salt and pepper to taste.

Refrigerate, covered tightly, for up to 3 days.

Yield: 1 1/2 cups.