Ingredients
2 cups fresh baby spinach2 cups loosely packed basil leaves1 cup grated Romano cheese2 tablespoons fresh oregano2 teaspoons minced garlic1/2 teaspoon salt1/2 cup chopped walnuts, toasted1 tablespoon lemon juice2 teaspoons grated lemon zest1 cup olive oilHot cooked pasta
Preparation
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.
Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month.
To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
