Pine Nut-Spinach Pesto

* Exported from MasterCook Mac *

Pine Nut-Spinach Pesto

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Microwave Sauces/Marinades
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach -- 1 pkg.
1/2 cup chicken broth
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/2 teaspoon oregano
1/4 cup chopped tomatoes
2 tablespoons green onions -- thinly sliced
1/4 cup pine nuts -- toasted, * see note
Parmesan cheese -- ** see note
1 tablespoon yogurt
1 tablespoon mayonnaise

* 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

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Per serving: 105 Calories; 7g Fat (57% calories from fat); 6g Protein; 7g
Carbohydrate; 3mg Cholesterol; 294mg Sodium

Serving Ideas : Serve on pasta or use as a sauce for chicken or fish.