Fresh Spinach Presto Sauce
Categories: Cookbook by | SaucesServes: 1 Servings
Ingredients:
- 1 c Yellow onion; chopped
- 1/2 c Olive oil; divided
- 3 Cloves garlic; minced
- 3 c Fresh spinach leaves; packed
- 2 ts Dried basil
- 1/2 ts Salt
- 1/4 c Parmesan cheese; grated
Instructions:
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 doesn't
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 haven't 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
Posted to MC-Recipe Digest V1 #232
Date: Wed, 2 Oct 1996 18:35:43 -0400
From: ADAMSFMLE@aol.com
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