Spinach Walnut Pesto
|
| |
| Recipe By :Steven Poses, Anne Clark, and Becky Roller |
| Serving Size : 6 Preparation Time :0:00 |
| Categories : Nuts Pasta |
| Sauce Spinach |
| |
| |
| | amount Measure Ingredient -- Preparation Method |
| -------- ------------ -------------------------------- |
| 3/4 cup | Walnuts -- toasted and chopped |
| 10 oz. | Fresh Spinach |
| 1/4 cup | Olive Oil |
| 1 Tbsp | Garlic -- chopped |
| 1/2 tsp | Salt |
| 1/2 tsp | Pepper |
| 3/4 cup | Grated Parmesan Cheese |
| 1 lb. | Pasta |
| |
| Whiz the nuts until fine in a food processor. Remove to a bowl. Put the |
| spinach, oil, garlic, salt, and pepper in the food processor. Whiz until just |
| smooth. Add the cheese and nuts and whiz just to combine. |
| |
| Description: "An excellent substitute for basil pesto" |
| Source: "The Frog Commissary Cookbook" |
| Yield: "2 C" |
| |
| - - - - - - - - - - - - - - - - - - - |
| |
| Per Serving (excluding unknown items): 468 Calories; 19g Fat (36.4% calories |
| from fat); 15g Protein; 61g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; |
| 221mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 |
| Fat. |
| |
| Serving Ideas : Toss with hot cooked pasta over low heat. Add a little stock or |
| pasta water if it is too thick. |
| |
| NOTES : Cover with a thin layer of olive oil and store in the freezer. |
| |
| |
| |
| |
| (ID: 79401) Mirror: rec.food.recipes: Wed, Feb 12, 2003 |