Advance Preparation: The sauce may be prepared one day in advance and refrigerated. Remove from the refrigerator half an hour before serving. The marinade may also be prepared one day in advance and refrigerated. Remove from the refrigerator l hour before using.

Basil and Spinach Pesto

Makes 1 to 1 1/2 Cups

Spinach combined with basil yields a milder version of pesto. It is sometimes used without the cheese. I prefer to add the cheese right before serving so that I can use the sauce either way. Spinach Pesto is excellent as a flavor enhancer for soups dressings, and sauces and as a glaze for tomatoes.

2 medium garlic cloves

1 1/4 cups fresh basil (about 1 medium bunch)

1 cup fresh spinach

1/4 cup parsley

3 tablespoons pine nuts

1/2 cup olive oil

Black pepper

1/2 cup freshly grated Parmesan (optional)

1. Process the garlic cloves in a food processor until pureed.

2. Add the basil, spinach and parsley and process until finely chopped. Add the pine nuts and finely chop.

3. With the blades turning, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Add the pepper.

4. If using Parmesan, add it just before serving and process until well blended. Taste for seasoning.

5. Refrigerate in a tightly covered container until ready to use.

Advance Preparation: This pesto may be prepared one week in advance through Step 3 and kept in the refrigerator. Add the cheese just before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)