Golden Onion and Spinach Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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The thin layer of olive oil that tops the pesto in each jar hleps preserve the sauce's bright green color. Ingredients:
1 (10-ounce) package fresh spinach |
1 (7-ounce) jar oil-packed sun-dried tomatoes, undrained |
4 cloves garlic, sliced |
1 medium onion, thinly sliced |
2/3 cup olive oil, divided |
1 cup freshly grated romano cheese |
1 cup walnuts |
1/2 teaspoon salt |
olive oil |
Directions:
1. Remove stems from spinach; wash leaves thoroughly and pat dry.
2. Position knife blade in food processor bowl; add half of spinach and process until finely chopped. Add remaining spinach; process until finely chopped.
3. Drain sun-dried tomatoes, reserving oil. Coarsely chop tomatoes; set aside.
4. Cook garlic and onion in 1/4 cup olive oil in a skillet over medium heat, stirring constantly, until tender and golden. Remove from heat. Add half of onion mixture, cheese, walnuts, and salt to spinach in food processor; cover and process until smooth, stopping once to scrape down sides. Add remaining onion mixture. With processor running, gradually add 1/4 cup plus 2 tablespoons olive oil through food chute in a slow steady stream; process until smooth. Stir in sun-dried tomatoes with oil.
5. Spoon pesto into small glass jars. Cover with a thin layer of additional olive oil. Cover jars with lids and store in refrigerator. Give each jar as a gift with a package of pasta.
6. Note: To serve, remove lid from jar. Microwave uncovered at HIGH 30 seconds to 1 minute or until throughly heated, stirring once. Toss 2 tablespoons pesto with 1 cup hot cooked pasta.
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