Remember when pesto was all the thing? It seemed like every other recipe was pesto this and pesto that. Now we barely hear about it.

Usually, it's made with fresh basil.

Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, toasted
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Special equipment needed: A food processor

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

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Here is a recipe from my Favorite Recipes from Quilters book that uses chopped spinach instead of the basil, and walnuts instead of pine nuts. I am going to try it, and will let you know what I think about it. Water note: 1 cup water seems like a lot considering the spinach might not get drained thoroughly.

Pasta Pesto Florentine

1/2 cup walnuts, toasted
3 cloves garlic
10 oz package frozen, chopped spinach
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1 cup water
1/2 teaspoon salt, or more
1 teaspoon dried basil

Process the walnuts and garlic in a food processor until smooth. Thaw and drain the spinach. Add it and all remaining ingredients to the walnut mixture and process until smooth. (I would add the water slowly because it might not be needed.) Serve hot or cold.

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By the way, for general purposes, I'm going to buy the frozen whole leaf spinach from now on. This last bag of chopped spinach was chopped too fine - it was like it was already digested, and little shreds of it were everywhere during clean up. What they call whole leaf is so limp and small, it's the same as chopped to me.

Well, I just heard the goose quacking out in the garage - it's 8:05 and he's ready to come out. I try to keep him in this late so he won't disturb the neighbors early in the morning.