This recipe for Spinach Parsley Pesto, by Phyllis Hankermeyer, is from NOW WE'RE COOKING,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 oz. pkg. frozen chopped spinach 1 C. fresh parsley 3 large cloves garlic 1/2 C. grated Parmesan cheese 1 Tbsp. fresh lemon juice 1 C. good olive oil
Thaw drain and dry the spinach. Combine in food processor the spinach, garlic, cheese and juice until finely chopped and mixed. Pour oil into mixture while processor is running. Process well to blend. Serve on crusty bread, pizza crust, or tortillas with olives, more cheese, or your choice.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.