Photo Credit
Lori Pedrick
The Editors
Yield
Makes 1 pint.
Category
Course
Preparation Method
Credit
Frances Wilner, Salisbury, Maryland
Ingredients
1 cup peas (fresh or frozen)
2/3 cup chopped spinach
1/2 cup chopped walnuts
1/2 cup grated Romano or Parmesan cheese
1/2 cup chopped fresh basil
1/4 cup olive oil
1/2 teaspoon salt
2 large cloves garlic, chopped
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