| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sauces | 12 | Servings | |
INGREDIENTS
| 2 | tb | Pine nuts — toasted |
| 2 | lg | Garlic cloves |
| 2 | c | Torn spinach |
| 3/4 | c | Fresh flat-leaf parsley |
| Leaves | ||
| 1/2 | c | Arugula leaves |
| 1/2 | c | Fresh oregano leaves |
| 1/4 | c | Fresh thyme leaves |
| 1/4 | c | Minced fresh chives |
| 2 | tb | Grated fresh Parmesan cheese |
| (1/2 ounce) | ||
| 1/4 | ts | Salt |
| 3 | tb | Extra-virgin olive oil |
INSTRUCTIONS
Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Yield: 3/4 cup (serving size: 1 tablespoon). Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Cooking Light, Sept. 1995, page 104
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