Spinach-arugula Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats, Vegetables | Ckright3 | 1 | Servings | |
INGREDIENTS
| 2 | T | Chopped, peeled and toasted |
| hazelnuts | ||
| 1 1/2 | c | Packed spinach leaves |
| 1 1/2 | c | Packed arugula leaves |
| or extra 1 1/2 cups | ||
| spinach | ||
| 3 | T | Freshly-grated Parmesan |
| cheese | ||
| 1/2 | c | Olive oil |
| Defatted chicken or | ||
| vegetable stock | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a food processor or blender, process all of the ingredients until smooth. Add enough stock to desired consistency. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
A Message from our Provider:
“Your pain touches God’s heart”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1755
Calories From Fat: 1420
Total Fat: 161g
Cholesterol: 162.9mg
Sodium: 3123.2mg
Potassium: 243.1mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 1.7g
Protein: 71.3g