* Exported from MasterCook *
Golden Onion and Spinach Pesto
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounce fresh spinach -- (1 package)
7 ounce oil-packed sun-dried tomatoes -- (1 jar) undrained
4 cloves garlic -- sliced
1 medium onion -- thinly sliced
2/3 cup olive oil -- divided
1 cup freshly grated Romano cheese
1 cup walnuts
1/2 teaspoon salt
Olive oil
Remove stems from spinach; wash leaves thoroughly and pat dry.
Position knife blade in food processor bowl; add half of spinach and
process until finely chopped. Add remaining spinach; process until finely
chopped.
Drain sun-dried tomatoes, reserving oil. Coarsely chop tomatoes; set
aside.
Cook garlic and onion in 1/4 cup olive oil in a skillet over medium heat,
stirring constantly, until tender and golden. Remove from heat.
Add half of onion mixture, cheese, walnuts, and salt to spinach in food
processor; cover and process until smooth, stopping once to scrape down
sides. Add remaining onion mixture. With processor running, gradually add
1/4 cup plus 2 tablespoons olive oil through food chute in a slow steady
stream; process until smooth.
Stir in sun-dried tomatoes with oil.
Spoon pesto into small glass jars. Cover with a thin layer of additional
olive oil. Cover jars with lids and store in refrigerator. Give each jar
as a gift with a package of pasta.
Note: To serve, remove lid from jar. Microwave uncovered at HIGH 30
seconds to 1 minute or until throughly heated, stirring once. Toss 2
tablespoons pesto with 1 cup hot cooked pasta.
Yields 3 cups, 12 one-quarter cup servings
The thin layer of olive oil that tops the pesto in each jar hleps preserve
the sauce's bright green color.
Source:
"Oxmoor House, JANUARY 1995"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 251 Calories; 23g Fat (77.9%
calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 10mg
Cholesterol; 264mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 4 Fat.
Nutr. Assoc. : 3407 1448 0 0 0 20087 0 0 0
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