aking pan. If using fresh spinach, chop it fine. If using
e discarded.
Prepare the spinach pesto sauce - In a food processor
Pulse until finely chopped. Add spinach, buttermilk and 1/4 cup
Place frozen chopped spinach in microwave-safe bowl with
Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.
owls, spoon 1 tablespoon of pesto and 1/4 to 1
Cook macaroni as directed on package.
Rinse in cold water and drain; toss with oil.
Mix Pesto, olives, vinegar and tomatoes in large bowl.
Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours.
Toss and sprinkle with cheese. Serves 6.
nion until softened. Add the spinach and 1/2 cup of
arlic) untill transparent.
Add Spinach; cook and stir about 5
ender, about 15 minutes. Add spinach and peas; continue to simmer
ith the pine nuts. Blend pesto into a smooth paste, about
he olive oil, balsamic and pesto in a small screw top
Preheat oven to 200 C.
Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.
Mix to combine, set aside.
Place tomatoes, thyme, olive oil,salt and pepper in baking dish.
Toss to combine.
Roast 20 minutes.
Add couscous and pour over stock.
Cover with foil and cook another ten minutes.
Top with spinach pesto to serve.
Preheat an oven to 375 degrees F (190 degrees C).
Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
he poaching liquid.
Basil Pesto:
Process all the ingredients
Process the cashews with the olive oil until finely ground.
Add the garlic and process again.
Add the spinach and lemon juice and nutritional yeast, using 1/4 first of the yeast to start.
Taste and add some salt and pepper as desired.
If wanted, add reserved yeast.
Taste and adjust salt and pepper again.
Chill and serve or use as traditionally used.
br>Mix the pesto, cream cheese, Parmesan and spinach into the ground
owl, mix spinach, cottage cheese, monterey jack cheese, pesto and toasted nuts
In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
Meanwhile boil pasta til Al Dente.
Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
Serve immediately with chicken or eat alone.
Enjoy.
minutes.
Stir mushrooms, spinach, and kale into the skillet