Recipe - Fresh Spinach Presto Sauce

1 cup Yellow onion; chopped
One half cup Olive oil; divided
3 Cloves garlic; minced
3 cup Fresh spinach leaves; packed
2 teaspoon Dried basil
One half teaspoon Salt
One fourth cup Parmesan cheese; grated

Saute the onion and garlic in about 4 tablespoons of the olive oil until
onion is soft and transparent; remove from heat and cool slightly. Spoon
the onion and oil mixture into a blender or food processor. Add spinach,
basil and salt. Process until mixture is finely chopped. With motor
running, pour the remaining One fourth cup of olive oil in a slow but steady
stream through the feeder hole. Blend to a coarse puree, then stop the
motor, add cheese and process for just a moment more. Yields 1One fourth cups
sauce.

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 sundried tomatoes, Swiss cheese,
and pickled Greek pepperoncini. Try it as an accent for pork chops or fish
filets too.

"This is a delectable, speedy, makeahead 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 enough to be sure." Source:
Oregon food writer and artist: Jan RobertsDominguez, Sandwich Cuisine
Oregon Style, 1990 Adapted for MasterCook by Brenda Adams
adamsfmle@aol.com
Recipe By : Jan RobertsDominguez; Sandwich Cuisine Oregon Style

Posted to MCRecipe Digest V1 #232

Date: Wed, 2 Oct 1996 18:35:43 0400

From: ADAMSFMLE@aol.com