| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | servings | ||
INGREDIENTS
| 16 | c | Fresh spinach washed; stems removed |
| 1/2 | c | Low-salt chicken broth |
| 1 | Grated parmesan cheese | |
| 2 | tb | Minced garlic |
| 1 1/2 | c | Fresh basil washed; stems removed |
| 2 | tb | Extra- virgin |
INSTRUCTIONS
In a food processor fitted with the metal blade, puree the spinach a little at a time, alternating with the chicken broth until all is added and smooth. Add the cheese, garlic, basil and oil and blend until smooth. Cover and refrigerate for up to 2 weeks. Parmesan cheese should always be aged Parmigiano- Reggiano- it promises the very best flavor for every gram of fat! After summer is over, large quantities of basil can be hard to find, not to mention very expensive. This convenient alternative to classic basil pesto brings the same great flavors together. Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 21, 1998, converted by MM_Buster v2.0l.
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