---

Recipe from the July 2011 Newsletter

---

Ingredients:

• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 1 cup fresh flat-leaf parsley leaves
• 1 cup fresh spinach leaves
• 1/2 cup chopped fresh oregano
• 1/2 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and freshly ground black pepper to taste
• 3/4 cup olive oil



---

Directions:

Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Serve over pasta, on french or garlic bread, or serve as a vegetable dip.

Store refrigerated in an airtight container for up to a week.

July 2010 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.