For Spring, this is a nice twist to pesto. The fresh herbs give flavor to every bite!


  • 8 oz. linguine
  • 4 oz. spinach
  • 1/4 cup walnuts
  • 1/4 cup fresh basil leaves
  • 1 tsp. fresh oregano
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 Tbsp. vegetable broth
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. salt
  • 3 Tbsp. olive oil
  • 1/4 cup Parmesan cheese

Cook pasta according to package directions; drain.

Place spinach in a microwave-safe bowl, cover bowl with plastic wrap. Microwave for 2 minutes or until spinach wilts.

Place spinach, walnuts, basil, oregano, thyme, pepper and garlic in food processor. Add broth, lemon juice and salt, pulse until chopped. Slowly add olive oil while blending. Scrape into a large bowl and stir in half of the cheese.

Toss pasta with pesto. Add remaining cheese for topping.