Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Pine nuts -- toasted |
| 2 larges | Garlic cloves |
| 2 cups | Torn spinach |
| ¾ cup | Fresh flat-leaf parsley |
| \N \N | Leaves |
| ½ cup | Arugula leaves |
| ½ cup | Fresh oregano leaves |
| ¼ cup | Fresh thyme leaves |
| ¼ cup | Minced fresh chives |
| 2 tablespoons | Grated fresh Parmesan cheese |
| \N \N | (1/2 ounce) |
| ¼ teaspoon | Salt |
| 3 tablespoons | Extra-virgin olive oil |
Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Yield: ¾ cup (serving size: 1 tablespoon).
Recipe By : Cooking Light, Sept. 1995, page 104 From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (