Name: Spinach Pesto Spread
Ingredients: 3 c (packed) fresh spinach; 1 c (packed) fresh basil leaves; 4 1/2 tb Fresh lemon juice; 3 tb Capers; (with juices); 1 c Shelled pumpkin seeds; (unsalted); 2 tb Chopped shallots; 1 tb Chopped garlic; 1 tb Dijon mustard; 1 1/2 c Vegetable oil; French bread slices

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	French	Breads	1	servings

INGREDIENTS

3	c	(packed) fresh spinach
1	c	(packed) fresh basil leaves
4 1/2	tb	Fresh lemon juice
3	tb	Capers; (with juices)
1	c	Shelled pumpkin seeds; (unsalted)
2	tb	Chopped shallots
1	tb	Chopped garlic
1	tb	Dijon mustard
1 1/2	c	Vegetable oil
		French bread slices

INSTRUCTIONS

In a food processor, process spinach, basil, lemon juice and capers with
juices until spinach and basil are coarsely chopped. Add pumpkin seeds,
shallots, garlic and mustard. Process until finely chopped. With machine
running, add oil gradually, until completely incorporated. Season with salt
and pepper, and refrigerate for 2 hours in a non-reactive container, with
plastic wrap covering surface of dip. Serve with French bread. (Dip can be
prepared up to 2 days in advance of serving.)
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by
MM_Buster v2.0l.

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