Spinach Pesto Spread Recipe


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Spinach Pesto Spread Recipe from the Recipes 4U Collection

 

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

 

 

 

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Spinach Pesto Spread Recipe Collection

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This Spinach Pesto Spread Recipe is one of our Vegetable Recipes, which came to us from submissions from our readers and open source collections. It goes without saying that, with in excess of 50,000 recipes in the cookbook it would be a massive culinary exercise to test every recipe on our website, so please take care, and double check everything and plan carefully. If you spot any thing that looks wrong, please tell us.


 

Spinach Pesto Spread Recipe

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