Pine nut-spinach pesto

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

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