Spinach Pesto On Sardine Crostini Recipes

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

FETTUCCINE WITH MINT-SPINACH PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
• Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
• Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
• Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.

SPINACH PESTO ON SARDINE CROSTINI

Steps:

• Steam damp spinach in a largecovered pot over medium heatuntil tender and wilted, about5 minutes. Drain. Squeeze outexcess water. Transfer to a foodprocessor. Add garlic, pepperflakes, nuts, and Parmesan tobowl. Pulse until finely ground.With machine running, add oil.Stir in lemon zest. Season withsalt. Serve with toasted breaddrizzled with oil and topped withsardines and currants. Squeezewith lemon before serving.

SPINACH AND PARMESAN CROSTINI

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

SPINACH PESTO

Steps:

• In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
• Meanwhile boil pasta til Al Dente.
• Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
• Serve immediately with chicken or eat alone.
• Enjoy.

SPINACH AND SARDINE SANDWICH

Steps:

• Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
• Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.