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Hello all,

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:

10 oz spinach
2 c 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
1/2 t walnut extract (calls for 1/2 c toasted walnuts, extract works fine)

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. 

Julie Bargo