Spinach pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Firmly packed spinach |
| 1 | cup | Firmly packed fresh basil |
| Leaves or | ||
| ½ | cup | Dried basil leaves |
| 1 | cup | Grated parmesan cheese |
| 1 | cup | Olive oil |
| ½ | cup | Chopped pine nuts |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 8 | Cloves fresh garlic | |
| 3 | cups of pesto. | |
Directions
Place 2 cups of spinach and remaining ingredients in a food processor.
Cover and process for 1 minute. Add remaining spinach and process for another 2 minutes, stopping processor occasionally to scrape sides, until finely chopped and smooth. Serve over hot, cooked pasta. As an appetizer variation, spoon pesto on top of a block of cream cheese and serve as am appetizer spread for parties. Store covered in refrigerator up to 3 days or in freezer up to 3 months. Makes about From: vanyel@... (Vanyel)
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99