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Name: Pine Nut-Spinach Pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Chopped Tomatoes; 1/2 c Chicken broth; 1/4 ts Garlic salt; 1/4 c Pine nuts see * note, toasted; 1 tb Yogurt; 10 oz Frozen spinach 1 pkg; Sliced; Parmesan cheese see ** note; 1/2 ts Oregano; 1 tb All-purpose flour; 2 tb Green onions thinly sliced; 1/4 ts Lemon pepper; 1 tb Mayonnaise

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INGREDIENTS

1/4 c Chopped Tomatoes
1/2 c Chicken broth
1/4 ts Garlic salt
1/4 c Pine nuts ; see * note, toasted
1 tb Yogurt
10 oz Frozen spinach ; 1 pkg
Sliced
Parmesan cheese ; see ** note
1/2 ts Oregano
1 tb All-purpose flour
2 tb Green onions ; thinly sliced
1/4 ts Lemon pepper
1 tb Mayonnaise

Servings

INSTRUCTIONS

* You can substitute sunflower kernels or chopped almonds for the pine nuts if desired. ** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of yogurt and mayonnaise if using as a sauce for grilled chicken or fish. PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with vented plastic wrap and thaw several minutes on high. Break up center with fork. Drain spinach, pressing out excess moisture. Place in food processor; add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano. Puree this mixture. Pour back into microwave bowl. Cook on high for 2 minutes. If cooking on stove, cook and stir until thickened. Add tomatoes, green onion and pine nuts; heat through. Toss this with pasta and sprinkle with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the pesto. Yield: About 1-1/2 cups Recipe By : Jo Anne Merrill From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Pine Nut-Spinach Pesto

1/4 c Chopped Tomatoes 
1/2 c Chicken broth 
1/4 ts Garlic salt 
1/4 c Pine nuts see * note, toasted
1 tb Yogurt 
10 oz Frozen spinach 1 pkg
  Sliced 
  Parmesan cheese see ** note
1/2 ts Oregano 
1 tb All-purpose flour 
2 tb Green onions thinly sliced
1/4 ts Lemon pepper 
1 tb Mayonnaise

* You can substitute sunflower kernels or chopped almonds for the pine nuts  if desired. ** A sprinkle of Parmesan cheese if using this sauce for pasta,  or a mixture of yogurt and mayonnaise if using as a sauce for grilled  chicken or fish.    PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with  vented plastic wrap and thaw several minutes on high. Break up center with  fork. Drain spinach, pressing out excess moisture. Place in food processor;  add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.  Puree this mixture. Pour back into microwave bowl. Cook on high for 2  minutes. If cooking on stove, cook and stir until thickened. Add tomatoes,  green onion and pine nuts; heat through. Toss this with pasta and sprinkle  with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix  the mayonnaise and yogurt with the pesto.    Yield: About 1-1/2 cups    Recipe By     : Jo Anne Merrill    From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 4

Calories: 143
Calories from Fat: 83 (58%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 4.3g
Cholesterol 2.1mg		1 %
Sodium 481.3mg		17 %
Potassium 598.3mg		16 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 7.5g
Protein 7.1g		10 %
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.

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Calories per serving: 143

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