washed and stemmed
Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350℉ (180℃) for 3 minutes.
Steam spinach until just wilted.
When cool enough to handle, remove excess moisture with paper towels or a salad spinner.
Blend spinach, walnuts and remaining ingredients in a food processor or blender until the mixture resembles a rough paste.
Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.