| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Odia |
Zodiac, Lowfat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spinach, coarsely chopped |
| 2 |
|
Cloves garlic, halved |
| 1 |
ts |
Pine nuts, or 2 |
| 1/2 |
ts |
Olive oil |
| 1 |
ts |
Lemon juice |
|
|
Salt and pepper, to taste |
| 1 |
tb |
Fat-free parmesan cheese, grated |
INSTRUCTIONS
In a food processor fitted with the metal blade, place the spinach, garlic,
pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a
medium bowl. Season to taste with salt and pepper. Stir in the Parmesan
cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as
a sauce with seafood. Makes 1 cups.
~ Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta
(Pocket Books, $20).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
estimates 36 cals, 1.2 g fat, 26% CFF
Variation from Original: 1 teaspoon olive oil, 1/2 teaspoon lemon juice,
regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a
pesto.
Recipe by: Cooking For Jack cookbook Posted to Digest eat-lf.v097.n108 by
PATh <phannema@wizard.ucr.edu> on Apr 23, 1997
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