6 Cups Spinach
2 Cups Fresh Basil
½ Cup Olive Oil
3 cloves finely chopped or minced Garlic
½ Cup Pine Nuts
3/4 Cup diced Prosciutto (Ham also works nicely)
¾ Cup Parmesan Cheese
Optional: for additional color and taste add ½ cup each yellow and red peppers which have been sauted with garlic.
Wash, rinse and drain 6 cups of spinach and 2 cups fresh basil leaves.
Remove stems and tear larger leaves in half.
Toss in bowl and set aside.
In skillet, combine ½ cup olive oil with 3 cloves of finely chopped or minced garlic and ½ cup of pine nuts.
Stirring constantly, sauté over medium heat for a few minutes and then add ¾ cup of diced prosciutto or thinly sliced ham.
Continue to sauté until pine nuts are a nice toastly brown and the prosciutto is heated through.
Pine nuts tend to brown easily so it should take but a few minutes.
Pour hot mixture over the salad greens and toss then toss again with ¾ cup parmesan cheese.
This recipe is enough for four, but if you would like to make more or less of it just remember that it's one part basil leaves to three parts spinach.