Creamy Spinach Pesto Sauce
There are songs about wanting it to snow, but what about songs wanting the snow to go away? We had our first major winter storm last week and they are now calling for ice to go on top of the snow that still hasn’t melted. Time to pull out all the recipes that are nice and warm and QUICK because you never know when the power is going to go out. Hopefully our luck will hold out for this next round of storms but I am ready to go just in case. This recipe is very simple and is a great way to sneak vegetables in for people that are slightly picky.
Ingredients:– 1tbsp olive oil– 3 cloves garlic, minced– 1/4 onion, minced– 1 tbsp flour– 1 cup milk – 1 lb spinach (fresh or thawed)– 1/4 cup Parmesan Cheese– salt and pepper to taste
Directions:1. Heat the butter over medium heat. Add the garlic and onions and cook until starting to turn golden. Stir in the flour and cook for another minute. 2. Slowly add the milk, while stirring, and simmer over low heat for five minutes. Do not allow the mixture to boil! 3. Add the spinach and cheese and cook for 5minutes. Puree using immersion blender or regular blender. Season to taste with salt and pepper and serve over fresh pasta.
For those using frozen spinach, once the spinach has thawed try to drain it as best as possible. One trick is to lay it out on a cookie sheet and broil it for a few minutes, long enough for it to dry out but not so long that the spinach starts to wilt. In order to have more control, keep the oven door cracked if possible. This sauce also freezes very well.