Replace the basil in traditional pesto with spinach leaves and you have spinach pesto. This is especially delicious tossed over cooked pasta.
Place spinach, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.
Store in tightly covered container in refrigerator up to 1 week.
Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto. Drizzle over sliced tomato and mozzarella salad. Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread. Drizzle pesto over cooked chicken, steak, lamb or fish. Stir into pasta or potato salad. Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.