1 (16 ounce) package pesto
2/3 cup olive oil
1 1/2 tablespoons salt
1/4 cup olive oil
3 tablespoons orange juice
1 teaspoon chopped basil
3 tablespoons chopped basil
1 3/4 quarts chicken broth
1 1/2 frozen chopped spinach, thawed and drained
1 bay leaf
In a large saucepan over medium heat, heat the olive oil, salt, oil, orange juice, and basil. Cook until the mixture thickens; stir in the chicken broth and spinach. Reduce heat to low and simmer, covered, for 20 minutes.