1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed well
1 c. fresh parsley
2/3 c. freshly grated Parmesan cheese
1/2 c. walnut pieces, broken
4 flat anchovy fillets
2 garlic cloves, mashed to a paste
2 tbsp. basil
1 tsp. salt
1/4 tsp. ground fennel seed
Freshly ground pepper
1 c. olive oil

In food processor, using steel blade, blend spinach, parsley, cheese, nuts, anchovies, garlic, basil, salt, pepper and fennel seed until smooth. With motor running, add olive oil in a steady stream. Makes about 2 cups. Keeps for a week or so in refrigerator and may be frozen.