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Receta Fresh Spinach Presto Sauce
by Global Cookbook

Fresh Spinach Presto Sauce
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Ingredientes

  • 1 c. Yellow onion, minced
  • 1/2 c. Extra virgin olive oil, divided
  • 3 x Cloves garlic, chopped
  • 3 c. Fresh spinach leaves, packed
  • 2 tsp Dry basil
  • 1/2 tsp Salt
  • 1/4 c. Parmesan cheese, grated

Direcciones

  1. Saute/fry the onion and garlic in about 4 Tbsp. of the extra virgin olive oil till onion is soft and transparent; remove from heat and cold slightly. Spoon the onion and oil mix into a blender or possibly food processor. Add in spinach, basil and salt. Process till mix is finely minced. With motor running, pour the remaining 1/4 c. of extra virgin olive oil in a slow but steady stream through the feeder hole. Blend to a coarse puree, then stop the motor, add in cheese and process for just a moment more.
  2. Yields 1-1/4 cupssauce.
  3. 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.
  4. It even worked as a sandwich spread with sun-dry tomatoes, Swiss cheese, and pickled Greek pepperoncini. Try it as an accent for pork chops or possibly fish filets too.
  5. "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 sufficient to be sure."
  6. Oregon Style, 1990