Garlic, Spinach, Parsley, cheese and Basil
into small pieces.
all of this, half of the Romano cheese and
the remaining ingredientsinto a blender. (Not
a food processor).
on and off on chop until well blended.
a fork keep moving the mixture away from the
blades each time you turn it off.
it's well blended run it on liquefy for a
desired amount on hot linguini.
with Romano cheese.
you have any left over it can be frozen. Bring
it to room temperature. Do not cook it, the
cheese will curdle.