1/4 c. pinenuts
1 c. or more olive oil
2 c. fresh spinach leaves
1 c. fresh basil leaves
1 c. (3 oz.) freshly grated Parmesan cheese
3 garlic cloves
1/2 tsp. coarse salt
1/4 tsp. fresh ground pepper

Toast nuts in heavy small skillet over medium high heat until pale golden. Brown, stirring constantly, about 4 minutes. Transfer nuts to processor. Add 1 cup oil and remaining ingredients. Blend until nuts, spinach, basil, and garlic are finely ground, adding more oil, if necessary to obtain texture of soft mayonnaise, about 2 minutes.

Transfer to bowl. Cover and refrigerate. Can be prepared 2 days ahead. Serve over pasta, Boboli pizza with Mozzarella cheese on top.