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Ingredients
- 1 c. Yellow onion, minced
- 1/2 c. Extra virgin olive oil, divided
- 3 x Cloves garlic, chopped
- 3 c. Fresh spinach leaves, packed
- 2 tsp Dry basil
- 1/2 tsp Salt
- 1/4 c. Parmesan cheese, grated
Directions
- Saute/fry the onion and garlic in about 4 Tbsp. of the extra virgin olive oil till onion is soft and transparent; remove from heat and cold slightly. Spoon the onion and oil mix into a blender or possibly food processor. Add in spinach, basil and salt. Process till mix is finely minced. With motor running, pour the remaining 1/4 c. of extra virgin olive oil in a slow but steady stream through the feeder hole. Blend to a coarse puree, then stop the motor, add in cheese and process for just a moment more.
- Yields 1-1/4 cupssauce.
- She developed this sauce to use on fettuccini because her family doesn't like classic pesto. "...I found myself dipping into it serendipitously throughout the week. One night I placed dollops of it atop of our grilled chicken breasts. Another time it became the basis for a quick pasta salad.
- It even worked as a sandwich spread with sun-dry tomatoes, Swiss cheese, and pickled Greek pepperoncini. Try it as an accent for pork chops or possibly fish filets too.
- "This is a delectable, speedy, make-ahead sauce. Refrigerated, it maintains good color and flavor for at least a week. It could probably go longer, but I haven't managed to leave a batch alone long sufficient to be sure."
- Oregon Style, 1990
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 353g | |
| Calories 1147 | |
| Calories from Fat 1021 | 89% |
| Total Fat 115.6g | 144% |
| Saturated Fat 19.34g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1605mg | 67% |
| Potassium 639mg | 18% |
| Total Carbs 19.44g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.68g | 4% |
| Protein 13.59g | 22% |
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