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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach - Parsley Pesto Recipe

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This recipe for Spinach - Parsley Pesto is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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