Fresh Spinach Presto Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: yellow onion, chopped
1/2 cup: olive oil, divided
3 cloves: garlic, minced
3 cup: fresh spinach leaves --,
Directions:
: packed
2 ts dried basil
1/2 ts salt
1/4 c Parmesan cheese -- grated
Saute the onion and garlic in about 4 tablespoons of the olive oil
until onion is soft and transparent; remove from heat and cool
slightly. Spoon the onion and oil mixture into a blender or food
processor. Add spinach, basil and salt. Process until mixture is
finely chopped. With motor running, pour the remaining 1/4 cup of
olive oil in a slow but steady stream through the feeder hole. Blend
to a coarse puree, then stop the motor, add cheese and process for
just a moment more. Yields 1-1/4 cups sauce.
She developed this sauce to use on fettuccini because her family
doesnt like classic pesto. "...I found myself dipping into it
serendipitously throughout the week. One night I placed dollops of it
atop of our grilled chicken breasts. Another time it became the basis
for a quick pasta salad. It even worked as a sandwich spread with
sun-dried tomatoes, Swiss cheese, and pickled Greek pepperoncini. Try
it as an accent for pork chops or fish filets too.
"This is a delectable, speedy, make-ahead sauce. Refrigerated, it
maintains good color and flavor for at least a week. It could
probably go longer, but I havent managed to leave a batch alone long
enough to be sure." Source: Oregon food writer and artist: Jan
Roberts-Dominguez, Sandwich Cuisine Oregon Style, 1990 Adapted for
MasterCook by Brenda Adams
Recipe By : Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style
From: Adamsfmle@aol.Com Date: Wed, 2 Oct 1996 18:35:43
~0400
Source from luhu.jp
2 ts dried basil
1/2 ts salt
1/4 c Parmesan cheese -- grated
Saute the onion and garlic in about 4 tablespoons of the olive oil
until onion is soft and transparent; remove from heat and cool
slightly. Spoon the onion and oil mixture into a blender or food
processor. Add spinach, basil and salt. Process until mixture is
finely chopped. With motor running, pour the remaining 1/4 cup of
olive oil in a slow but steady stream through the feeder hole. Blend
to a coarse puree, then stop the motor, add cheese and process for
just a moment more. Yields 1-1/4 cups sauce.
She developed this sauce to use on fettuccini because her family
doesnt like classic pesto. "...I found myself dipping into it
serendipitously throughout the week. One night I placed dollops of it
atop of our grilled chicken breasts. Another time it became the basis
for a quick pasta salad. It even worked as a sandwich spread with
sun-dried tomatoes, Swiss cheese, and pickled Greek pepperoncini. Try
it as an accent for pork chops or fish filets too.
"This is a delectable, speedy, make-ahead sauce. Refrigerated, it
maintains good color and flavor for at least a week. It could
probably go longer, but I havent managed to leave a batch alone long
enough to be sure." Source: Oregon food writer and artist: Jan
Roberts-Dominguez, Sandwich Cuisine Oregon Style, 1990 Adapted for
MasterCook by Brenda Adams
Recipe By : Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style
From: Adamsfmle@aol.Com Date: Wed, 2 Oct 1996 18:35:43
~0400
Source from luhu.jp