Spinach Pesto

Name: Spinach Pesto
Prep time: 15 min
Total time: 15 min
Yield: 2 cups.
Cuisine: Europe, Italian
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 zest; 1 cup olive oil; Hot cooked pasta

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 2 cups.

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

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 zest
1 cup olive oil
Hot cooked pasta

Directions

1. Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream.
2. Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month.
3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts

2 tablespoons: 177 calories, 18g fat (4g saturated fat), 8mg cholesterol, 205mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 4g protein.

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