Preheat oven to 350 degrees.
In a baking pan toast walnuts in one layer in middle of oven 10 to 15
minutes, or until lightly colored, and cool completely. Mince garlic and
discard stems from spinach.
Have ready a large bowl of ice and cold water. In a 3-quart kettle half
filled with boiling salted water blanch spinach 20 seconds and with a
slotted skimmer transfer to ice water to stop cooking. Return water to a
boil and blanch fresh coriander and parsley 5 seconds. Drain herbs in a
colander and transfer to ice water to stop cooking. Drain spinach and herbs
in colander and squeeze in small handfuls until as dry as possible.
In a food processor pulse walnuts just until finely ground. Add garlic,
spinach mixture, and remaining ingredients and pulse just until smooth.
Filling may be made 2 days ahead and chilled, covered.
Yield: 3 1/2 cups
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #9028
Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!