10 oz. frozen chopped spinach

2 c. water

1/2 cup walnuts

3/4 cup ripe green olives

2 t. salt

2 large minced garlic cloves

2 T. sweet basil (dry) or

1/3 cup fresh sweet basil

Cook spinach in its own water until just barely done. While spinach is cooking, liquefy remaining ingredients. Add cooked spinach and liquefy thoroughly. Pour over pasta of choice (linguine is nice), and toss, or serve as sauce.