Side Pannel
Pine Nut-Spinach Pesto
Pine Nut-Spinach Pesto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Microwave
Ingredients List
- 10 oz Frozen spinach -- 1 pkg.
- 1/2 c Chicken broth
- 1 tb All-purpose flour
- 1/4 ts Garlic salt
- 1/4 ts Lemon pepper
- 1/2 ts Oregano
- 1/4 c Chopped tomatoes
- 2 tb Green onions -- thinly
- Sliced
- 1/4 c Pine nuts -- toasted, * see
- Note
- Parmesan cheese -- ** see
- Note
- 1 tb Yogurt
- 1 tb Mayonnaise
Directions
* You can substitute sunflower kernels or chopped almonds for the pine nuts
if desired. ** A sprinkle of Parmesan cheese if using this sauce for pasta,
or a mixture of yogurt and mayonnaise if using as a sauce for grilled
chicken or fish.
PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with
vented plastic wrap and thaw several minutes on high. Break up center with
fork. Drain spinach, pressing out excess moisture. Place in food processor;
add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.
Puree this mixture. Pour back into microwave bowl. Cook on high for 2
minutes. If cooking on stove, cook and stir until thickened. Add tomatoes,
green onion and pine nuts; heat through. Toss this with pasta and sprinkle
with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix
the mayonnaise and yogurt with the pesto.
Yield: About 1-1/2 cups
if desired. ** A sprinkle of Parmesan cheese if using this sauce for pasta,
or a mixture of yogurt and mayonnaise if using as a sauce for grilled
chicken or fish.
PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with
vented plastic wrap and thaw several minutes on high. Break up center with
fork. Drain spinach, pressing out excess moisture. Place in food processor;
add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.
Puree this mixture. Pour back into microwave bowl. Cook on high for 2
minutes. If cooking on stove, cook and stir until thickened. Add tomatoes,
green onion and pine nuts; heat through. Toss this with pasta and sprinkle
with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix
the mayonnaise and yogurt with the pesto.
Yield: About 1-1/2 cups
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