I really liked this, and found that it works very well with only 1/2 cup of olive oil. I even added more spinach to get the consistency that I wanted. Perhaps variations are due to ingredients ... type of cheese, walnuts, etc. It's delicious and now I know how to use up our surplus spinach. Thanks.
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I merged Rachel Ray's and this recipe together, (one batch of each) . Delicious! There is more oil and cheese in Paul's , and I always add an extra clove or two of garlic.
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This is now one of my very favorite recipes. I tried it a week ago and just made the second batch last night.
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This recipe made a bit much for the 2 of us, so I put the remainder in the fridge. Later I stirred 1/2 C mayo in it and whipped up a cold "creamy pesto" pasta salad. I tossed a lb of pasta with a shredded carrot, jar of artichokes, and a can of sliced olives. YUM! Thanks Paul!
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My husband raved. It looked and tasted like something that should be served in a nice restaurant, not my humble little kitchen. I served it mixed into fettuccine noodles and a side of crusty garlic french bread. Yuuuummmmm!
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Easy and delicious! A new use for the mountain of spinach in my garden. Give Paul my thanks. It's a keeper.
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This was great-tasting and very easy to make. What a great way to eat spinach! Thanks
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