- 1/4 cup walnuts
- 2 cloves garlic
- 1/2 pound baby spinach (about 10 cups)
- 1/3 cup olive oil
- 1/4 cup grated Parmesan
- kosher salt and black pepper
- In a food processor, combine walnuts and garlic and grind.
- Add remaining ingredients (in 2 batches, if necessary) and puree until smooth. If the pesto is too thick, add a small amount of warm water.
Toss over pasta, roasted veggies, add to soup, or use as a spread on toasted baguette.
From Real Simple, March 2009