Spinach-arugula pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.