Spinach Pesto

---When I use this as a sauce for pizza, I use large slices of portabella mushrooms and thin slices of red onion, topped with Muenster or baby Swiss Cheese.

Spinach Pesto

Makes 1½ cups

Ingredients 

4 cups washed, torn spinach leaves, stems removed, well packed, about 6 ounces

3 garlic cloves

½ cup walnuts or pistachio nuts, toasted

1/3 cup extra virgin olive oil

3 oz. grated Romano Pecorino cheese

Juice of ½ lemon

Salt and pepper to taste

Directions

Place 2 cups of spinach leaves, garlic, nuts, and lemon juice in a food processor container. Cover and puree until well blended.  Add remaining spinach and olive oil, and blend until smooth.  Fold in Romano cheese, and adjust seasoning.

Notes

---A great alternative to traditional pesto, especially when it’s too early for basil and the spinach is the star of the garden.  By the way, mixing in a little arugula, endive or other salad greens can give you subtle variations on flavor.  A quarter cup of fresh parsley is a nice addition as well.

---This pesto is a gorgeous bright green with a fresh flavor to match.  You can use it for pasta like traditional pesto (it’s excellent with seafood ravioli or cheese tortellini) and makes an unusual dip for crudités--- just be sure to let everyone know it’s NOT guacamole!