Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don’t have fresh oregano on hand, you can omit it. Susan Westerfield — Albuquerque, New Mexico
- 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
- 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 pesto 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. Yield: 2 cups.
Originally published as Spinach Pesto in Simple & Delicious July/August 2009, p59
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