Basil Spinach Walnut Pesto

From today's Fort Lauderdale Sun-Sentinel

This sauce can be made 3 days ahead. Try it on sandwiches or grilled vegetables.

1 cup walnut pieces
3 cloves garlic, peeled
3 cups loose-packed fresh spinach
1 cup fresh basil leaves
1 cup grated parmesan cheese
1/4 cup grated Romano cheese
1/4 cup water
1/2 cup extra-virgin olive oil
Salt and fresh-ground black pepper, to taste

Place all ingredients in a food processor fitted with the metal blade or blender and process or puree 45 seconds until creamy and smooth. Makes 8 cups; 12 servings.