Spinach-arugula pesto

Yield: 1 servings

Measure 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

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.

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