Pine Nut-Spinach Pesto

Recipe Ingredients

10 oz	284g	Frozen spinach - 1 pkg.
1/2 cup	118ml	Chicken broth
1 tablespoon	15ml	All-purpose flour
1/4 teaspoon	1.3ml	Garlic salt
1/4 teaspoon	1.3ml	Lemon pepper
1/2 teaspoon	2.5ml	Oregano
1/4 cup	15g / 0.5oz	Chopped tomatoes
2 tablespoons	30ml	Green onions - thinly sliced
1/4 cup	59ml	Pine nuts - toasted, * see note
		Parmesan cheese - ** see note
1 tablespoon	15ml	Yogurt
1 tablespoon	15ml	Mayonnaise

Recipe Instructions

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

** 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.

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.

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.

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.

Yield: About 1-1/2 cups

Source:
Jo Anne Merrill

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