Name: Fresh Spinach Presto Sauce
Ingredients: 1 c Yellow onion; chopped; 1/2 c Olive oil; divided; 3 Cloves garlic; minced; 3 c Fresh spinach leaves; packed; 2 ts Dried basil; 1/2 ts Salt; 1/4 c Parmesan cheese; grated

The fact is, no one is tolerant of everything. Tolerance itself is a neutral word. It is what one is tolerant of that makes it good or bad. Even those who cry the loudest for tolerance claim to have “zero tolerance” for sexual child abuse, rape, and racial discrimination – and so they should. Despite their assertion that they are moral relativists, they do have moral absolutes, and they are prepared to fight for them. They are more than willing to take strong disciplinary action in the workplace and in government agencies against those who violate those moral absolutes. Ironically, the so-called tolerance of secular relativism is quite intolerant of those who disagree with its philosophy of truth and ideological commitments. Numerous books and articles, from both secular and religious perspectives, have exposed the arrogance and hypocrisy of the relativist’s tolerance.

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Cookbook by, Sauces	1	Servings

INGREDIENTS

1	c	Yellow onion; chopped
1/2	c	Olive oil; divided
3		Cloves garlic; minced
3	c	Fresh spinach leaves; packed
2	ts	Dried basil
1/2	ts	Salt
1/4	c	Parmesan cheese; grated

INSTRUCTIONS

Saute the onion and garlic in about 4 tablespoons of the olive oil until
onion is soft and transparent; remove from heat and cool slightly. Spoon
the onion and oil mixture into a blender or food processor. Add spinach,
basil and salt. Process until mixture is finely chopped. With motor
running, pour the remaining 1/4 cup of olive oil in a slow but steady
stream through the feeder hole. Blend to a coarse puree, then stop the
motor, add cheese and process for just a moment more. Yields 1-1/4 cups
sauce.
She developed this sauce to use on fettuccini because her family doesn't
like classic pesto. "...I found myself dipping into it serendipitously
throughout the week. One night I placed dollops of it atop of our grilled
chicken breasts. Another time it became the basis for a quick pasta salad.
It even worked as a sandwich spread with sun-dried tomatoes, Swiss cheese,
and pickled Greek pepperoncini. Try it as an accent for pork chops or fish
filets too.
"This is a delectable, speedy, make-ahead sauce. Refrigerated, it maintains
good color and flavor for at least a week. It could probably go longer, but
I haven't managed to leave a batch alone long enough to be sure." Source:
Oregon food writer and artist: Jan Roberts-Dominguez, Sandwich Cuisine
Oregon Style, 1990 Adapted for MasterCook by Brenda Adams
<[email protected]>
Recipe By     :  Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style
Posted to MC-Recipe Digest V1 #232
Date: Wed, 2 Oct 1996 18:35:43 -0400
From: [email protected]

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