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Receta Vegetable Pesto Topper
by CookEatShare Cookbook

Vegetable Pesto Topper
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Ingredientes

  • 1 (10 ounce.) pkg. frzn, minced spinach, thawed
  • 1/2 c. grated Parmesan cheese
  • 1/4 c. minced walnuts
  • 3 tbsp. extra virgin olive oil, divided
  • 1/4 c. packed parsley leaves
  • 2 tbsp. dry basil, crushed
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 c. sliced zucchini
  • 1 c. diced tomatoes
  • 4 (8-10 ounce. each) baked Washington Russet potatoes

Direcciones

  1. Thoroughly drain thawed spinach by pressing out excess moisture; spread on double layer of paper towels about 5 min. Puree spinach, cheese, walnuts, 2 Tbsp. oil, parsley, and seasonings in food processor or possibly blender about 30 seconds. Saute/fry zucchini in 1 Tbsp. extra virgin olive oil till crisp-tender; add in tomatoes and remove from heat. Stir in 1/4 to 1/3 c. spinach pesto mix; mix well. Salt to taste. Cut or possibly pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 1/2 c. zucchini on each potato. Makes 4 servings. Storage tips: Leftover spinach pesto sauce may be stored, refrigerated, up to two weeks. For longer storage, freeze in freezer-proof container or possibly plastic bag.