We've taken the flavors of pesto and combined them in a new treat for basil lovers. 2 c. fresh basil leaves (1 lg. bunch) 1/2 c. best-quality olive oil 3 cloves garlic, finely chopped 1/2 c. pine nuts (pignoli) 4 oz. prosciutto, diced Salt and freshly ground black pepper to taste 3/4 c. freshly grated Parmesan cheese

Toss the spinach and basil together in a large salad bowl. Heat the oil in a medium size skillet over medium heat. Add the garlic and pine nuts and saute until the nuts begin to brown slightly. Stir in the prosciutto and cook 1 minute more. Season to taste with salt and pepper. Toss the spinach and basil with the warm dressing and sprinkle the salad with the Parmesan. Serve immediately and pass the pepper mill. 6 portions.