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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

May 17, 2011

Spinach Pesto

This is a great use for spring spinach and a nice change from (or addition to) marinara sauce.

  12 ounces washed, torn spinach leaves                                   1/4 Cup extra virgin olive oil
  2 garlic cloves, halved                                                           1/3 Cup grated Parmesan cheese
  4 Tbl pine nuts                                                                      1/8 Tsp salt
  1 Tsp dried leaf basil, crumbled

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and salt. Cover and process until spinach pesto mixture is  smooth.

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