Spinach Walnut Pesto
2-3 C baby spinach
1/2 c walnuts
juice of 1 lemon
4-6 garlic cloves
salt and pepper
1/4 c Pecorino Romano cheese, grated (optional)
1/8-1/4 c olive oil
Place all ingredients except for olive oil in a food processor or blender. Start blending until you need the olive oil to get it moving.
Add olive oil a little at a time until everything is incorporated and you get desired consistency (you may need to stir and scrape down sides as you go).
Freeze any leftover pesto with a light layer of olive oil on top to save for later.