Spinach salsa (leo)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spinach, coarsely chopped |
| 2 | Cloves garlic, halved | |
| 1 | teaspoon | Pine nuts, or 2 |
| ½ | teaspoon | Olive oil |
| 1 | teaspoon | Lemon juice |
| Salt and pepper, to taste | ||
| 1 | tablespoon | Fat-free parmesan cheese, grated |
Directions
In a food processor fitted with the metal blade, place the spinach, garlic, pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a medium bowl. Season to taste with salt and pepper. Stir in the Parmesan cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as a sauce with seafood. Makes 1 cups.
~ Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta (Pocket Books, $20).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@...) on Apr 23, 97. MC estimates 36 cals, 1⅕ g fat, 26% CFF Variation from Original: 1 teaspoon olive oil, ½ teaspoon lemon juice, regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a pesto.
Recipe by: Cooking For Jack cookbook Posted to Digest eat-lf.v097.n108 by PATh <phannema@...> on Apr 23, 1997