Spinach Walnut Pesto

Ingredients:

• 3/4 cup chopped walnuts
• 10-12 oz fresh spinach, washed and stemmed
• 1/4 cup olive oil
• 2 cloves garlic, pressed or minced
• Salt and freshly ground pepper to taste
• 3/4 cup freshly grated Parmesan or Asiago cheese

Preheat oven to 300 degrees. Place walnuts on baking sheet, lightly toast (7-9 minutes) and cool. In a food processor fitted with a steel blade, process nuts until fine. Remove nuts to a bowl. Place spinach, oil, garlic, salt and pepper into food processor bowl. Process until smooth. Add the cheese and nuts and process just until combined. To serve, toss with freshly cooked pasta. If the pesto is too thick, thin with a small amount of hot water. Pesto can be refrigerated or frozen. Makes 2 cups.