"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach - Parsley Pesto Recipe

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This recipe for Spinach - Parsley Pesto, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Hankermeyer
Added: Wednesday, May 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 10 oz. Pkg. frozen spinach, thawed, drained and squeezed dry.
1 cup fresh parsley leaves
3 large cloves garlic
1/2 cup grated Parmesan cheese
1 tbs. fresh lemon juice
1 cup olive oil

Directions:
Directions:
In food processor, process spinach, garlic, grated Parmesan cheese and lemon juice until very finely chopped.
With processor running, pour oil into mixture through feed tube. Process well to blend.

Personal Notes:
Personal Notes:
This can be used in many ways. I use it on a pizza crust, add toppings (mushrooms, black olives or your choice) and cheese and bake in 400 degree oven 8 to 10 min. or until cheese is melted.

 

 

 

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