SAUCE VERDE

  1 cup firmly packed spinach leaves
  1 cup firmly packed parsley leaves
1/4 cup butter
1/4 cup olive oil
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
  2 Tbl chopped walnuts
  1     small clove garlic
3/4 tsp salt
1/2 tsp basil

Wash spinach and parsley; shake to remove excess water, allowing moisture to
cling to leaves.  In food processor or blender container, process greens with
remaining ingredients until mixture is a thick puree, but with some specks still
visible.  If sauce seems too thick, add small amount of water.  (Sauce does thin
out on hot cooked spaghetti.  Immediately toss hot cooked, drained spaghetti
with spinach sauce.

Makes enough for 12 oz spaghetti, 6 servings.

- American Beauty Spaghetti package