Creamy walnut sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Spinach |
| 2 | cups | Ff cottage cheese (I used yogurt cheese, thicker consistency) |
| 1 | Clove garlic | |
| Basil (calls for fresh, I used about 2 t dry) | ||
| Salt/pepper to taste | ||
| ½ | teaspoon | Walnut extract (calls for 1/2 c toasted walnuts, extract works fine) |
Directions
Reading the question about pesto today reminded me of a good recipe from Molly Katzen's low-fat cookbook. It's called "creamy walnut sauce" but after making it I found it more like pesto. Here's a paraphrase of the recipe:
Rinse spinach well. In large pot, cook spinach, covered, for 4 minutes--the water from rinsing is sufficient--or until wilted but bright green.
Combine all ingredients in a food processor and blend until creamy.
She serves it mixed with penne and topped with blanched broccoli spears.
Posted to fatfree digest V97 #039 by Julie Bargo <jkb96@...> on Mar 27, 1997