Spinach pesto with walnuts and parmesan

Serve on pasta, bread, chicken, fish, or with crudite. 

Makes about 2 cups

• 4 cups lightly packed spinach leaves (or use 3 cups spinach and 1 cup basil leaves)

• 1 large garlic clove, chopped

• 1/2 cup olive oil

• 1/2 cup parmesan cheese

• 1/4 cup toasted walnuts

• 2 tbs. lemon juice

• 1 tsp. salt

• 1/4 tsp. black pepper

Combine all ingredients except spinach in a food processor. Blend until mostly smooth. 

Add the spinach 1 cup at a time, pulsing to combine.  Blend to desired consistency, taste, and add more salt or pepper if needed. 

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