| 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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