"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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: Friday, July 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
2 1/2 cups
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
A great pesto topping.

 

 

 

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