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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you donât have fresh oregano on hand, you can omit it. Susan Westerfield â 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 peel |
1 cup olive oil |
hot cooked pasta |
Directions:
1. 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.
2. Serve desired amount of pesto with pasta. Transfer remaining sauce to ice cube trays. Cover and freeze for up to 1 month.
3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta. Yield: 2 cups.
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