Spinach Pesto Spread Recipe
Recipe Ingredients
3 cup (packed) fresh spinach
1 cup (packed) fresh basil leaves
4 1/2 tbsp fresh lemon juice
3 tbsp capers (with juices)
1 cup shelled pumpkin seeds (unsalted)
2 tbsp chopped shallots
1 tbsp chopped garlic
1 tbsp dijon mustard
1 1/2 cup vegetable oil
1 french bread slices
Recipe Preparation
In a food processor, process spinach, basil, lemon juice and capers
with juices until spinach and basil are coarsely chopped. Add pumpkin
seeds, shallots, garlic and mustard. Process until finely chopped.
With machine running, add oil gradually, until completely
incorporated. Season with salt and pepper, and refrigerate for 2
hours in a non-reactive container, with plastic wrap covering surface
of dip. Serve with French bread. (Dip can be prepared up to 2 days in
advance of serving.)
Adapted from a recipe in "Bon Appetit" (August 1996) Posted by Karen
Mintzias
Servings: 1
Back to Vegetable Recipes
Food Tips of the Week
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Some reduced carb diet guidlines:
* Replace sugar with a low carb substitute such as splenda. Most recipes that require sugar can be changed to use splenda instead. It doesn't weigh the same so you will need to experiment a little and it may not work for every recipe, but it does bake up nice most of the time.
Foods rich in lycopene
(includes apricots, papaya & tomato puree)
The chemical lypcopene is a naturally occurring coloring agent and a member of the carotenid family of phytochemicals. It is accountable for the vivid red colour of many fruits and vegetables.
Unlike many other healthy agents, it is not damaged if it is cooked, rather it is actually increased in efficacy by cooking.
. Its key health contribution is that it is an antioxidant and is thought to help reduce the probabilty of cancer.
It is the most effective remover of singlet oxygen, which is connected with skin aging. It is also thought by many experts to curtail the growth of diseases affecting arterial blood vessels.
Spinach Pesto Spread Recipe Collection
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