From the original Moosewood Cookbook by Mollie Katzen I've slightly adapted this spinach-based pesto imitation. It stays green and is good for a number of days in the refrigerator.

4 cloves garlic

10 leaves fresh basil (or 2 Tb. dried basil)

2 cups tomato puree

1/2 lb. fresh spinach leaves, chopped

1/2 cup chopped parsley

1/4-1/2 cup olive oil

3/4 cup grated Parmesan or Romano cheese

Puree all the ingredients in a blender. Use at room temperature on top of almost anything, or heat gently and use over pasta.

Posted by Susan Tornheim