Free Recipe Fresh Spinach Presto Sauce
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Fresh Spinach Presto Sauce Recipe
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
Fresh Spinach Presto Sauce Preparation
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 <adamsfmle@aol.com> 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
Cooking Temperature:
Recipe Serves: 1
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