1 1/2 c. crushed tomatoes
2 c. fresh spinach leaves (packed)
1 c. Italian parsley
1/2 c. fresh basil
2 cloves garlic
1/2 c. grated Parmesan cheese
Juice of 1/4 to 1/2 lemon
1/4 c. walnuts, (chopped coarsely)

Blend coarse (can use food processor as well as blender). Heat until hot in skillet. Toss linguini with a little olive oil. Pour pasto sauce on top of each serving. Can toss sauce with the linguini if desired. Sprinkle some additional Parmesan cheese on top, if desired. Serves 4 to 6.