Instructions: * You can substitute sunflower kernels or chopped almonds for the pine nuts if desired.
** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of yogurt and mayonnaise if using as a sauce for grilled chicken or fish.

PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with vented plastic wrap and thaw several minutes on high. Break up center with fork. Drain spinach, pressing out excess moisture. Place in food processor; add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.

Puree this mixture. Pour back into microwave bowl. Cook on high for 2 minutes. If cooking on stove, cook and stir until thickened. Add tomatoes, green onion and pine nuts; heat through. Toss this with pasta and sprinkle with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the pesto.

Yield: About 1-1/2 cups

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