Spinach pesto

Yield: 1 Servings

Measure Ingredient
4 cups Firmly packed spinach
1 cup Firmly packed fresh basil
\N \N 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 \N Cloves fresh garlic
\N 3 cups of pesto.

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

Similar recipes