Reader recipe of the month

Vegetarian Times, Dec, 2001

This recipe comes to us via email from Beth Brady, who wins a Vegetarian Times mug. Send your favorite original recipe to Vegetarian Times, Kathy Farrell-Kingsley, Food Editor, 9 Riverbend Dr. South, Stamford, CT 06907; fax to (203) 328-7078; or go to our web site and click on "Submit Your Recipe" to email your creation.

Spinach Pesto

MAKES 1 1/3 CUPS 30 MINUTES

This vividly colored and oh-so-tasty pesto is good to make during the winter months when fresh basil is hard to find. Use it on pasta, noodles, steamed vegetables or even as a sandwich spread.

3 cups fresh spinach leaves (4 oz.)
1 clove garlic, minced
1/2 cup olive oil, or more to taste
2 Tbs. dried basil
1 Tbs. dried oregano
1/4 cup Parmesan cheese (optional)
1/4 cup walnuts
3 Tbs. sunflower seeds

1. In food processor or blender, combine
all ingredients. Blend well.

PER 2 TBS. SERVING: 135 CAL; 2G PROT; 14G TOTAL FAT
(2G SAT. FAT); 2G CARB; 0 CHOL; 9MG SOD; 1G FIBER