Spinach Walnut Pesto
 
Recipe By :Steven Poses, Anne Clark, and Becky Roller 
Serving Size : 6 Preparation Time :0:00 
Categories : Nuts Pasta 
Sauce Spinach 
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
3/4 cup  Walnuts -- toasted and chopped
10 oz.  Fresh Spinach
1/4 cup  Olive Oil
1 Tbsp  Garlic -- chopped
1/2 tsp  Salt
1/2 tsp  Pepper
3/4 cup  Grated Parmesan Cheese
1 lb.  Pasta
 
Whiz the nuts until fine in a food processor. Remove to a bowl. Put the 
spinach, oil, garlic, salt, and pepper in the food processor. Whiz until just 
smooth. Add the cheese and nuts and whiz just to combine. 
 
Description: "An excellent substitute for basil pesto" 
Source: "The Frog Commissary Cookbook" 
Yield: "2 C" 
 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 468 Calories; 19g Fat (36.4% calories 
from fat); 15g Protein; 61g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 
221mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 
Fat. 
 
Serving Ideas : Toss with hot cooked pasta over low heat. Add a little stock or 
pasta water if it is too thick. 
 
NOTES : Cover with a thin layer of olive oil and store in the freezer. 
 
 
 
 
(ID: 79401) Mirror: rec.food.recipes: Wed, Feb 12, 2003


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