Try this Fresh Spinach Presto Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Fresh Spinach Presto Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Garlic minced; 3 c Fresh spinach leaves; packed; 2 ts Dried basil; 1 c Yellow onion; chopped; 1/2 c Olive oil; divided; 1/4 c Parmesan cheese grated; 1/2 ts Salt

Find the most delicious recipes here

INGREDIENTS

3 Garlic ; minced
3 c Fresh spinach leaves; packed
2 ts Dried basil
1 c Yellow onion; chopped
1/2 c Olive oil; divided
1/4 c Parmesan cheese ; grated
1/2 ts Salt

Servings

INSTRUCTIONS

Saute the onion and garlic in about 4 tablespoons of the olive oil until onion is soft and transparent; remove from heat and cool slightly. Spoon the onion and oil mixture into a blender or food processor. Add spinach, basil and salt. Process until mixture is finely chopped. With motor running, pour the remaining 1/4 cup of olive oil in a slow but steady stream through the feeder hole. Blend to a coarse puree, then stop the motor, add cheese and process for just a moment more. Yields 1-1/4 cups sauce. She developed this sauce to use on fettuccini because her family doesnt 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. It even worked as a sandwich spread with sun-dried tomatoes, Swiss cheese, and pickled Greek pepperoncini. Try it as an accent for pork chops or fish filets too. "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 havent managed to leave a batch alone long enough to be sure." Source: Oregon food writer and artist: Jan Roberts-Dominguez, Sandwich Cuisine Oregon Style, 1990 Adapted for MasterCook by Brenda Adams Recipe By : Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style Posted to MC-Recipe Digest V1 #232 Date: Wed, 2 Oct 1996 18:35:43 -0400 From: ADAMSFMLE@aol.com

NOTES

Alert editor

Fresh Spinach Presto Sauce

3 Garlic minced
3 c Fresh spinach leaves; packed
2 ts Dried basil
1 c Yellow onion; chopped
1/2 c Olive oil; divided
1/4 c Parmesan cheese grated
1/2 ts Salt

Saute the onion and garlic in about 4 tablespoons of the olive oil until  onion is soft and transparent; remove from heat and cool slightly. Spoon  the onion and oil mixture into a blender or food processor. Add spinach,  basil and salt. Process until mixture is finely chopped. With motor  running, pour the remaining 1/4 cup of olive oil in a slow but steady  stream through the feeder hole. Blend to a coarse puree, then stop the  motor, add cheese and process for just a moment more. Yields 1-1/4 cups  sauce.    She developed this sauce to use on fettuccini because her family doesnt  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.  It even worked as a sandwich spread with sun-dried tomatoes, Swiss cheese,  and pickled Greek pepperoncini. Try it as an accent for pork chops or fish  filets too.    "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 havent managed to leave a batch alone long enough to be sure." Source:  Oregon food writer and artist: Jan Roberts-Dominguez, Sandwich Cuisine  Oregon Style, 1990 Adapted for MasterCook by Brenda Adams  <adamsfmle@aol.com>  Recipe By     :  Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style    Posted to MC-Recipe Digest V1 #232    Date: Wed, 2 Oct 1996 18:35:43 -0400    From: ADAMSFMLE@aol.com

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (20g)
Recipe Makes: 1 Servings

Calories: 52
Calories from Fat: 18 (35%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 5.5mg		2 %
Sodium 98.9mg		3 %
Potassium 129.7mg		3 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 4.5g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 52

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe