| 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 <adamsfmle@aol.com> 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: ADAMSFMLE@aol.com
A Message from our Provider:
“Jesus: the most exciting person in the universe”