1 cup baby spinach, packed
½ cup walnuts
½ cup shredded romano
2 tbsp olive oil
Combine all ingredients in a food processor and process to a paste.
Cucina Bella notes:
This recipe was born out of necessity. My husband tolerates pesto, but hates the garlic in it. I, on the other hand, love pesto for the garlic. Nonetheless I wanted to find a compromise of sorts – a garlic-free pesto that could be spread onto sandwiches, mixed into pastas or spread across meats or fish.
This recipe did not disappoint. It’s a very tasty spread that I used to make some very tasty appetizers. I also used it inside a special chicken dish that I will write about tomorrow.
If you want to use this with pasta, add two tbsp of cold water to the recipe when processing. That will give it a consistency that is better for the application.