Spinach-Walnut Pesto

4 C. uncooked spinach, washed and dried

1 C. fresh basil leaves

1/4 C. walnuts

2 cloves galic

1/2 C. extra-virgin olive oil

1/4 c. grated pecorino romano, (or parmesan)

Blanch the spinach, stems removed, in boiling water until wilted, approximately 1 minute. Drain and squeeze out as much water as possible. In the bowl of a food processor, add the spinach, basil, walnuts, and garlic. Process until a paste forms. With the motor running, add the olive oil in a slow, steady stream until a smooth cream forms. Transfer to a bowl, and fold in the grated cheese. Toss with your pasta of choice.