2 – 3 c (packed) washed and trimmed spinach, coarsely chopped
2 – 3 c (packed) washed and trimmed arugula, coarsely chopped
2 – 3 garlic cloves, chopped
1/2 c walnut pieces, toasted, if you like  (or pine nuts or almonds)
1/2 c grated Romano or Parmesan cheese
1 T lemon juice
1/2 – 3/4 c extra-virgin olive oil, or as needed
salt, to taste

1. Combine spinach and arugula in the bowl of a food processor. Pulse a few times to chop and reduce the volume. Add the garlic, walnuts, cheese, lemon juice, and half of the oil. Process, stopping to scrape down the sides of the bowl if necessary until finely chopped. With the machine running, gradually add the rest of the olive oil until the desired consistency is reached.( You can also just add more oil when the machine is stopped–I haven’t found much of a difference one way or the other.).

2. Add some salt, remembering that Romano and Parmesan are quite salty, if you wish. To store, cover with a layer of olive oil.