| 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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