Spinach pesto spread
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | (packed) fresh spinach |
| 1 | cup | (packed) fresh basil leaves |
| 4½ | tablespoon | Fresh lemon juice |
| 3 | tablespoons | Capers (with juices) |
| 1 | cup | Shelled pumpkin seeds (unsalted) |
| 2 | tablespoons | Chopped shallots |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Dijon mustard |
| 1½ | cup | Vegetable oil |
| French bread slices | ||
Directions
In a food processor, process spinach, basil, lemon juice and capers with juices until spinach and basil are coarsely chopped. Add pumpkin seeds, shallots, garlic and mustard. Process until finely chopped.
With machine running, add oil gradually, until completely incorporated. Season with salt and pepper, and refrigerate for 2 hours in a non-reactive container, with plastic wrap covering surface of dip. Serve with French bread. (Dip can be prepared up to 2 days in advance of serving.)
Adapted from a recipe in "Bon Appetit" (August 1996) Posted by Karen Mintzias