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Pine Nut-Spinach Pesto

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. g Frozen spinach - 1

  2. 1/2 cup 118ml Chicken broth

  3. 1 tablespoon 15ml All-purpose flour

  4. 1/4 teaspoon 1 1/3ml Garlic salt

  5. 1/4 teaspoon 1 1/3ml Lemon pepper

  6. 1/2 teaspoon 2 1/2ml Oregano

  7. 1/4 cup 15g / 1/2oz Chopped tomatoes

  8. 2 tablespoons 30ml Green onions - thinly sliced

  9. 1/4 cup 59ml Pine nuts - toasted,see note

  10. Parmesan cheese - ** see note

  11. 1 tablespoon 15ml Yogurt

  12. 1 tablespoon 15ml Mayonnaise

Instructions Jump to Ingredients ↑

  1. * You can substitute sunflower kernels or chopped almonds for the pine nuts if desired.

  2. ** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of yogurt and mayonnaise if using as a sauce for grilled chicken or fish.

  3. PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with vented plastic wrap and thaw several minutes on high. Break up center with fork.

  4. Drain spinach, pressing out excess moisture. Place in food processor; add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano. Puree this mixture. Pour back into microwave bowl. Cook on high for 2 minutes. If cooking on stove, cook and stir until thickened. Add tomatoes, green onion and pine nuts; heat through.

  5. Toss this with pasta and sprinkle with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the pesto.

  6. Yield: About 1-1/2 cups

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