SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
BASIL SPINACH SALAD WITH LIME VINAIGRETTE
Make and share this Basil Spinach Salad With Lime Vinaigrette recipe from Food.com.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Hard boil eggs, peel and set aside.
- Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
- Add chiffonade of basil to spinach.
- Wash the mushrooms and slice thin, add to salad bowl.
- Wash tomato, dice; adding to salad bowl.
- Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
- Remove about 1 teaspoon of lime zest, cut lime in half and juice.
- In a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
- Divide salad mixture into 4 equal portions and place on chilled salad plates.
- Thinly slice egg and garnish each salad with egg slices.
- Add a few grinds of fresh black pepper and serve.
SPINACH, BASIL RICOTTA PURéE
Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.
SPINACH BASIL LIME-AID
This is a cold and refreshing, sweet and tart GREEN smoothie. I demonstrate Vitamix blenders using this, and I drink it on a regular basis at home. The spinach can be replaced with one large leaf of kale without the stem (the vitamix can handle it but it is bitter).
Provided by jennifem
Categories Smoothies
Time 3m
Yield 20 ounces, 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash and rinse produce thoroughly. In order, place ingredients into a high powered blender. Blend on high until smooth.
Nutrition Facts : Calories 173.7, Fat 0.5, SaturatedFat 0.1, Sodium 34.4, Carbohydrate 45.3, Fiber 4, Sugar 37.1, Protein 2.5
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