Spinach-Walnut Pesto

by Rachael Ray Show Staff 5:00 PM, April 1, 2008

Aired April 1, 2008

Serves About a cup
1/4 cup walnuts, toasted
3 cups fresh spinach leaves
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
Salt and freshly ground black pepper
3 tablespoon grated Parmigiano Reggiano cheese
1/2 cup EVOO Extra Virgin Olive Oil

Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in EVOO slowly until the mixture is all combined and makes loose paste.