betty crocker best of baking recipes.txt

Spinach Pesto evenly over each rectangle to within 1/2 inch of long sides.

Loosely roll pastry from narrow end; brush edge of roll with egg and pinch

into roll to seal. Cut into 1/2-inch slices, using sharp knife. Place on

ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

40 Appetizers"

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Per serving: 78 Calories (kcal); 6g Total Fat; (65% calories from fat); 1g

Protein; 6g Carbohydrate; 5mg Cholesterol; 41mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 27140 0 0 2130706543 0

Exported from MasterCook *

Spinach Pesto

Recipe By

Serving Size : 60

Preparation Time :0:00

Categories

: Holiday

Sauces

Amount Measure

------- ------------ --------------------------------

Ingredient -- Preparation Method

cups firmly packed spinach (10 to 12 ounces)

cup firmly packed fresh basil

cup dried basil leaves

cup grated Parmesan cheese

cup olive oil

cup chopped pine nuts

cup chopped walnuts

teaspoon salt

teaspoon pepper

cloves garlic

Place 2 cups of spinach and remaining ingredients in food processor. Cover

and process 1 minute. Add remaining spinach and process about 2 minutes,

stopping processor occasionally to scrape sides, until finely chopped and

smooth. (Or place all ingredients except spinach in blender. Cover and

blend on high speed about 1 minute, stopping blender occasionally to

scrape sides. Add spinach, 1 cup at a time, blending until smooth after

each addition.) Store covered in refrigerator up to 3 days or in freezer

up to 3 months.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

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Betty Crocker - Best Of Baking Recipes