Yield: 1 servings
|2 tablespoons||Chopped; peeled and toasted hazelnuts|
|1½ cup||Packed spinach leaves|
|1½ cup||Packed arugula leaves|
|(or extra 1 1/2 cups spinach)|
|3 tablespoons||Freshly-grated Parmesan cheese|
|½ cup||Olive oil|
|Defatted chicken or vegetable stock|
|Salt; to taste|
|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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.