Basil-Spinach Puree

 
3 cups packed spinach leaves, triple washed, destemmed, and patted dry
1 1/2 cups packed basil leaves, washed well, and patted dry
3/4 cup packed parsley leaves, washed well, and patted dry
1/2 cup olive oil
3 T. water
1 1/2 T. nutritional yeast flakes
1 1/2 t. garlic, minced
 

In a blender or food processor, place all of the ingredients and puree until smooth. Add additional water, if necessary, to thin the puree so that it will drizzle off the end of a spoon. Use to add color and flavor to soups, grains, pasta, or vegetables.

Yield: 1 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett