SPINACH PESTO

1 (10-ounce) package frozen spinach, thawed

1/2 cup fresh basil leaves

1 teaspoon dried basil leaves

2 tablespoons lemon juice

1/2 cup chopped walnuts

1/2 teaspoon salt

1/8 teaspoon white pepper

1/3 cup grated Parmesan cheese

1/2 cup virgin olive oil

Drain thawed spinach in a colander, pressing with your fingers to remove excess water. Combine in blender or food processor with basil, dried basil, lemon juice, walnuts, salt, pepper, and cheese. Process until finely chopped.

While processor is running, slowly add olive oil until a smooth thick sauce forms. Serve immediately or cover and refrigerate up to 3 days. Freeze up to 3 months.

Sixteen servings; 33 cents each.