1 1/2 Pounds Of Fusilli Pasta

4 Ounces Of Fresh Basil

4 Ounces Of Fresh Baby Spinach

Two Tablespoons Of Chopped Walnuts

Two Tablespoons Of Grated Romano Cheese

Two Minced Garlic Cloves

Two Tablespoons Of Olive Oil

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Ground Black Pepper

Into a food processor, add the basil, the spinach, the walnuts, the grated cheese, the garlic, the olive oil, the sea salt, and the ground black pepper. Pulse until smooth. Note: If all of the basil and spinach leaves do not fit into your food processor, add the leaves a little at a time and pulse them in batches. If the mixture appears too dry, add a little more olive oil. Taste and add more grated cheese, sea salt, and/or black pepper, if desired.

Cook the pasta in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.

Add the pasta and the pesto sauce to a mixing bowl. Gently toss the pasta until it is well coated with the sauce.

Serve with grated cheese. Note: This dish can be served hot or at room temperature.