|1 pounds||Spinach, coarsely chopped|
|2||Cloves garlic, halved|
|1 teaspoon||Pine nuts, or 2|
|½ teaspoon||Olive oil|
|1 teaspoon||Lemon juice|
|Salt and pepper, to taste|
|1 tablespoon||Fat-free parmesan cheese, grated|
In a food processor fitted with the metal blade, place the spinach, garlic, pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a medium bowl. Season to taste with salt and pepper. Stir in the Parmesan cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as a sauce with seafood. Makes 1 cups.
~ Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta (Pocket Books, $20).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@...) on Apr 23, 97. MC estimates 36 cals, 1⅕ g fat, 26% CFF Variation from Original: 1 teaspoon olive oil, ½ teaspoon lemon juice, regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a pesto.
Recipe by: Cooking For Jack cookbook Posted to Digest eat-lf.v097.n108 by PATh <phannema@...> on Apr 23, 1997
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