Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Chopped; peeled and toasted hazelnuts |
| 1½ cup | Packed spinach leaves |
| 1½ cup | Packed arugula leaves |
| \N \N | (or extra 1 1/2 cups spinach) |
| 3 tablespoons | Freshly-grated Parmesan cheese |
| ½ cup | Olive oil |
| \N \N | Defatted chicken or vegetable stock |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
In a food processor or blender, process all of the ingredients until smooth. Add enough stock to desired consistency.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-02-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.