Spinach Salsa (Leo)

Spinach Salsa (Leo)

Recipe By : Cooking For Jack cookbook

4 Preparation Time :

Categories : Zodiac Lowfat

Amount Measure Ingredient -- Preparation Method -- -- --

1 pound spinach -- coarsely chopped

2 cloves garlic -- halved

1 teaspoon pine nuts -- or 1/2 teaspoon olive oil

1 teaspoon lemon juice

Salt and pepper -- to taste

1 tablespoon fat-free parmesan cheese -- grated

In a food processor fitted with the metal blade, place the spinach, garlic,

pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a

medium bowl. Season to taste with salt and pepper. Stir in the Parmesan

cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as

a sauce with seafood. Makes 1 cups.

- Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta

(Pocket Books,

20).

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC

36 cals,

1 1/5 g fat, 26% CFF

1 teaspoon olive oil,

1/2 teaspoon lemon juice,

regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a

pesto. - - - - - - - - - - - - - - - - - -