Ingredients

2 five ounce packages baby spinach, divided

1/2 cup walnuts

1/2 cup finely grated Romano cheese plus additional shaved cheese for garnish

2 tablespoons fresh lemon juice

2 garlic cloves, chopped

1 red jalapeño chile, seeded

1/2 cup olive oil

20 half inch thick diagonal baguette slices

Preparation

  1. Place one package spinach, walnuts, 1/2 cup grated cheese, lemon juice, garlic and jalapeño in the processor.
  2. With the machine running, gradually add 1/4 cup oil and process until spinach is coarsely chopped.
  3. Add remaining spinach, 1/4 cup oil and process until a coarse puree forms.
  4. Transfer to a bowl. Taste and season with salt and pepper.
  5. Preheat oven to 350 degrees, arrange bread slices in a single layer and bake until lightly toasted. Turn once, about 10 minutes total. Cool.
  6. Spoon generous amounts of pesto onto each bread slice. Garnish with shaved cheese.