Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Frozen spinach -- 1 pkg. |
½ cup | Chicken broth |
1 tablespoon | All-purpose flour |
¼ teaspoon | Garlic salt |
¼ teaspoon | Lemon pepper |
½ teaspoon | Oregano |
¼ cup | Chopped tomatoes |
2 tablespoons | Green onions -- thinly |
\N \N | Sliced |
¼ cup | Pine nuts -- toasted, * see |
\N \N | Note |
\N \N | Parmesan cheese -- ** see |
\N \N | Note |
1 tablespoon | Yogurt |
1 tablespoon | Mayonnaise |
* 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 1-½ cups
Recipe By : Jo Anne Merrill