Creamy Spinach Walnut Pesto Sauce Food

SPINACH WALNUT PESTO SAUCE FOR PASTA

Steps:

• Prepare a 12 oz. package of gluten free spaghetti noodles (or any noodles if not gluten free) according to package instructions. Drain the pasta once cooked.If using gluten free pasta, cook the noodles just until al dente. Gluten free noodles can easily become mushy and it's very important not to overcook them.

CREAMY SPINACH WALNUT PESTO SAUCE

Steps:

• Put all ingredients in blender or food processor - blend, starting on low, then finish on high speed.
• Serve over pasta of your choice (I used gluten free penne), or chicken or fish. Add more salt or pepper if needed. Top with more red pepper flakes as desired. Store leftovers in the refrigerator, it tastes even better the next day.

SPINACH WALNUT PESTO

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

PAUL'S FAVORITE SPINACH-WALNUT PESTO

Steps:

• Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
• If the pesto is too thick, add a little hot water and pulse again.
• At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
• Serve with crusty bread and a good white wine.

CREAMY WALNUT PESTO SAUCE

Steps:

• Cut the cheese into 1cm cubes and chop finely in your food processor.
• Add walnuts, garlic, salt and basil and chop until you have a rough paste.
• Slowly add olive oil to the running food processor until the paste starts to form a ball.
• Add yogurt to the food processor and pulse until thoroughly mixed.
• Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.

SPINACH WITH PESTO CREAM SAUCE

Steps:

• PLACE contents of 2 (16 ounce) tubs Organics brand fresh baby spinach in large soup pot over medium heat; POUR 1/2 cup water evenly over spinach; TOSS spinach until evenly dampened.
• COVER pot; COOK spinach just until wilted, between 3-5 minutes, stirring once.
• RETURN spinach into colander in sink; DRAIN completely and let set until ready to use.
• INTO the medium saucepan ADD: 3/4 cup chicken broth, 1 tablespoon butter, 4 teaspoon fresh lemon juice, 1/4 teaspoon fresh grated lemon zest, 3/8 teaspoon freshly grated nutmeg, 1/4 teaspoon sea salt, 1/4 teaspoon sugar, 1 dash fresh ground white pepper; BRING broth to gentle boil over medium heat.
• CHOP 1/2 medium sweet Vidalia onion; MINCE 4 fresh garlic cloves; ADD both to the saucepan with broth mixture; GRATE 1/4 teaspoon fresh lemon zest; SQUEEZE 4 teaspoons fresh lemon juice. ADD all to broth mixture; REDUCE heat slightly.
• SIMMER uncovered until onion is almost transparent; REDUCE heat to low.
• STIR in 1/2 cup light cream cheese spread (up to 8 ounces) and 1/3 cup (or more) fresh deli basil pesto into the saucepan mixture, FOLD together gently until cream cheese has melted and the sauce is consistent and creamy (STIR 2 tablespoons heavy cream now if a richer sauce is desired); SEASON sauce to taste now, if necessary.
• REMOVE drained cooled spinach from colander; CHOP spinach coarsely.
• FOLD spinach into sauce mixture until thoroughly blended (FOLD in 2-4 tablespoons crumbled feta cheese now, if desired, one tablespoon at a time, gradually until blended).
• SERVE and ENJOY.