Italian Pesto Sauce
INGREDIENTS:
2 c Tightly packed spinach, 1/2 c Olive oil
Washed and stemmed 1/2 c Freshly grated
2 tb Broken pine nuts or Parmesan cheese
Shelled walnuts 2 tb Freshly grated
2 lg Cloves of garlic, peeled Romano cheese
Salt
2 c Tightly packed spinach, 1/2 c Olive oil
Washed and stemmed 1/2 c Freshly grated
2 tb Broken pine nuts or Parmesan cheese
Shelled walnuts 2 tb Freshly grated
2 lg Cloves of garlic, peeled Romano cheese
Salt
Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if desired, in a food processor fitted with the steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. Then turn on machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir. When the ingredients are pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly.
For parsley pesto, substitute 2 c. of parsley for the spinach.
For parsley pesto, substitute 2 c. of parsley for the spinach.