Spinach Pesto

Spinach Pesto

2 cups spinach leaves
1 cup extra virgin olive oil
1 cup grated parmesan cheese
1 cup walnut pieces
2 to 3 cloves garlic
2 tablespoons lemon juice
pinch of salt

Place all ingredients in a food processor and pulse several times until coarsely chopped. If the pesto is too thick, add a little hot water and pulse again.
Toss immediately with prepared, hot pasta noodles. Top with extra Parmesan cheese if desired.

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