Spinach Pesto

Toss 1-2 tablespoons with hot, cooked vegetables, pasta or rice. Add to salad dressing or spread on sandwiches, and use in any recipe calling for prepared pesto. This came from Birds Eye Fresh Ideas For Vegetables. I have not tried this, just posting for safe keeping.

• Ready In: 10 mins
• Serves: 4-8
• Yields: 1 1/4 cups

Ingredients

• 10  ounces  birds eye frozen chopped  spinach leaves or 10  ounces  whole  spinach leaves
• 2  tablespoons dried basil
• 1  large garlic clove, peeled
• 1⁄3 cup walnuts (optional)
• 1⁄3 cup  grated parmesan cheese
• 1⁄3-1⁄2 cup olive oil or 1⁄3-1⁄2 cup  vegetable oil

Directions

1. Cook spinach according to package directions; place in strainer. Press excess water from spinach with back of spoon. Chill.
2. Combine spinach, basil, garlic, walnuts and cheese in food processor, process until well blended.
3. Add oil slowly to mixture with machine running. Cover pesto and chill until needed.
4. To prepare in blender, combine all ingredients in blender; blend until well mixed, scraping down sides of blender if necessary.