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Pesto

10 oz pkg frozen spinach (thawed and drained well)
1/2 cup walnuts
6 cloves garlic
2 Tbs dried basil
1 tsp salt
generous amount black pepper
2/3 cup Parmesan cheese
1 cup fresh flat-leaf (Italian) parsley
1 cup olive oil

In a food processor, combine spinach, walnut, garlic, basil, salt,
pepper, cheese and parsley.

Puree until a thick paste forms. With the machine running, add
olive oil slowly in a stream.

This recipe makes enough sauce for 2 pounds of pasta. I usually
serve it with cold rotelle or other spiral pasta. Can be frozen.

Note: This is a "winter" pesto, using dried basil only.

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