Paul'S Favorite Spinach-Walnut Pesto - cooking recipe

Ingredients

1 1/4 cups spinach leaves, packed and stemmed
1 cup extra virgin olive oil
1 cup romano cheese or 1 cup parmesan cheese, grated
1 cup walnut pieces
2 medium garlic cloves
2 tablespoons lemon juice
3/4 teaspoon salt

Preparation

Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
If the pesto is too thick, add a little hot water and pulse again.
At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
Serve with crusty bread and a good white wine.