| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Tightly packed spinach, |
|
|
Washed and stemmed |
| 2 |
tb |
Broken pine nuts or |
|
|
Shelled walnuts |
| 2 |
lg |
Cloves of garlic, peeled |
|
|
Salt |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Freshly grated |
|
|
Parmesan cheese |
| 2 |
tb |
Freshly grated |
|
|
Romano cheese |
INSTRUCTIONS
Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if
desired, in a food processor fitted with the steel blade or a blender jar.
Pulse several times to begin chopping and blending the ingredients. Then
turn on machine at high speed and pour in the olive oil in a steady stream.
Blend until the mixture is a smooth paste. If you are using a blender you
will have to stop and start the machine occasionally to give the
ingredients a stir. When the ingredients are pureed, transfer to a bowl and
stir in the cheeses. Blend thoroughly.
For parsley pesto, substitute 2 c. of parsley for the spinach.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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