Print Recipe
Spinach Pesto Pierogies |
Ingredients:2 cups baby spinach leaves 2 small cloves garlic 1 cup pine nuts 1⁄2 cup grated Parmesan cheese 1 teaspoon dried basil leaves 1⁄4 teaspoon salt 1⁄8 teaspoon ground black pepper 1⁄2 cup extra virgin olive oil 1 (16-ounce box) potato & cheddar pierogies 1⁄2 cup cherry or grape tomatoes, each cut in half
Directions:In food processor or blender, combine spinach, garlic, pine nuts, Parmesan, basil, salt and pepper; slowly add olive oil in a steady stream; process or blend until mixture is finely puréed. Sauté pierogies in 12-inch skillet as box directs. Toss with spinach pesto and cherry tomatoes.
Makes 4 servings. |
Rate this Recipe! |