2 c. coarsely chopped parsley
1 1/2 c. basil (fresh, coarsely chopped)
5 med. cloves garlic, finely chopped
1/2 c. vegetable oil
1/4 c. coarsely chopped nuts (pine nuts or walnuts)
1 1/2 c. grated Romano cheese

Mix and use or freeze.

To serve make spinach linguini and toss with the pesto sauce.

Use 2 tbsp. dried basil if fresh is not available. Mix in the 1/2 cup of oil and let it sit for 20-30 minutes.