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An excellent winter recipe, serve this Spinach Pesto tossed with warm linguine cooked al dente.
1/2 cup minced spinach leaves
1/2 cup chopped parsley
1 tablespoon dried basil
1 tablespoon minced garlic
1/4 cup coarsely chopped walnuts
3 tablespoons olive oil
1/4 cup grated Parmesan cheese
1. Combine spinach, parsley, dried basil, garlic, walnuts, oil, and Parmesan in a food processor until a thick paste is formed.
|Sheri Ann Richerson|