Spinach Pesto Spread Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3 cup: , (packed) fresh spinach
1 cup: , (packed) fresh basil leaves
4 1/2 tbsp: Fresh lemon juice,
3 tbsp: Capers, with juices
1 cup: Shelled pumpkin seeds, unsalted
2 tbsp: Chopped shallots,
1 tbsp: Chopped garlic,
1 tbsp: Dijon mustard,
1 1/2 cup: Vegetable oil,
French bread slices,
Directions:
In a food processor, process spinach, basil, lemon juice and capers
with juices until spinach and basil are coarsely chopped. Add pumpkin
seeds, shallots, garlic and mustard. Process until finely chopped.
With machine running, add oil gradually, until completely
incorporated. Season with salt and pepper, and refrigerate for 2
hours in a non-reactive container, with plastic wrap covering surface
of dip. Serve with French bread. (Dip can be prepared up to 2 days in
advance of serving.)
Adapted from a recipe in "Bon Appetit" (August 1996) Posted by Karen
Mintzias
Source from luhu.jp
with juices until spinach and basil are coarsely chopped. Add pumpkin
seeds, shallots, garlic and mustard. Process until finely chopped.
With machine running, add oil gradually, until completely
incorporated. Season with salt and pepper, and refrigerate for 2
hours in a non-reactive container, with plastic wrap covering surface
of dip. Serve with French bread. (Dip can be prepared up to 2 days in
advance of serving.)
Adapted from a recipe in "Bon Appetit" (August 1996) Posted by Karen
Mintzias
Source from luhu.jp