Spinach-Walnut Pesto

Source: Vicky's Kitchen

Why I Like It: This is healthy and delicious. I like it better than traditional basil pesto. Toss it will hot pasta. Spread it on a pizza crust. Dip your french bread in it. And best yet, serve it over cheese ravioli.

Ingredients:
1/2 cup olive oil
1 cup fresh spinach leaves packed down
1/4 cup walnuts, toasted
2 cloves garlic, popped from skin, thinly sliced and toasted
1 cup parmesan cheese, freshly grated

Directions:
Toast walnuts until golden brown in a toaster oven at a low setting. Watch carefully as not to burn them.

Heat oil and garlic in a saute pan until lightly browned and fragrant (about 30 - 60 seconds). Pulse all ingredients in a food processor until paste forms.

Serve over hot foods but never heat the pesto itself. Pesto should be served at room temperature.

This recipe makes enough pesto to cover 1 pound of pasta.