RECIPE SUBMITTED BY Joanna Stringer Goff
Spinach Pesto Sauce Recipe: 4 cups torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
3 tablespoons toasted pine nuts
1 teaspoon chopped fresh basil
1/4 cup extra virgin olive oil (The good stuff)
1/3 cup grated parmesan cheese (The good Stuff, no green can!)
1/8 teaspoon salt
Directions:
1Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. 2Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. 3Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.
3 garlic cloves, halved
3 tablespoons toasted pine nuts
1 teaspoon chopped fresh basil
1/4 cup extra virgin olive oil (The good stuff)
1/3 cup grated parmesan cheese (The good Stuff, no green can!)
1/8 teaspoon salt
Directions:
1Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. 2Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. 3Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.
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