Pesto Improviso
We use this as a sauce for pizza, on French bread.  It probably has many uses and is very good for you!  The traditional fresh basil has been replaced with spinach and basil oil.
I make mine in a blender: (Judy Nelson)
¼ c. walnuts
¼ c. pine nuts OR soaked almonds
5-6 cloves of garlic
3  cups of fresh spinach
1 t. salt
¼ t. pepper
1 cup extra virgin olive oil
¼ c. fresh parmesan cheese
2-3 drops of Basil essential oil or 1/2 tsp. ground basil
Process until fairly well mixed.  Spread lightly on French bread that has been sliced lengthwise onto slices about 3/4 inch high.  Add your favorite toppings--crumbled sausage, pineapple, artichoke hearts, fresh tomato slices, mushrooms, bell peppers, zucchini slices, etc.  Cover with grated mozzarella cheese and convect broil until cheese and crust edges are lightly browned.

 Kale-Cilantro Pesto  

Two cups kale.
One cup cilantro.
½ cup olive oil.
One lemon.
½ cup walnuts.
½ cup pinenuts.
½ cup sunflower seeds.
Three cloves garlic.
½ teaspoon salt.