Spinach Walnut Pesto

Servings: makes about 2 cups
Time: 10 minutes
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Ingredients

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

Directions

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.

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