Basil-Spinach Puree

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Basil-Spinach Puree

 

3 cups spinach leaves, packed, triple washed, stemmed, and patted dry

1 1/2 cups basil leaves, packed, washed well, patted dry

3/4 cup parsley leaves, packed, washed well, patted dry

1/2 cup olive oil

3 tablespoons water

1 1/2 tablespoons nutritional yeast flakes

1 1/2 teaspoons minced garlic

 

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.

Makes 1 1/2 cups.