Creamy walnut sauce

1 Servings

Ingredients

Quantity Ingredient
10 ounces Spinach
2 cups Ff cottage cheese (I used yogurt cheese, thicker consistency)
1 Clove garlic
Basil (calls for fresh, I used about 2 t dry)
Salt/pepper to taste
½ teaspoon Walnut extract (calls for 1/2 c toasted walnuts, extract works fine)

Directions

Reading the question about pesto today reminded me of a good recipe from Molly Katzen's low-fat cookbook. It's called "creamy walnut sauce" but after making it I found it more like pesto. Here's a paraphrase of the recipe:

Rinse spinach well. In large pot, cook spinach, covered, for 4 minutes--the water from rinsing is sufficient--or until wilted but bright green.

Combine all ingredients in a food processor and blend until creamy.

She serves it mixed with penne and topped with blanched broccoli spears.

Posted to fatfree digest V97 #039 by Julie Bargo <jkb96@...> on Mar 27, 1997

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