4 c. potatoes (diced)
1 c. spinach (chopped)
5 T. Florentine Pesto (see below)
1/4 c. soy milk
to taste salt
1/2 c. olive oil (extra virgin)
1 c. spinach (fresh, chopped)
2 c. basil (fresh, chopped)
1/2 c. pine nuts
1/2 t. salt
1 t. garlic (minced)
In medium saucepan, cook potatoes in lightly salted boiling water until tender but firm.
Drain potatoes; place in mixing bowl.
Add spinach, pesto, soy milk, salt.
Blend with mixer until smooth; serve hot.
Place all ingredients in blender; process until smooth.
Take out 5 T. and mix into the mashed potatoes.
Freeze rest in ice-cube trays for future use, or store in the refrigerator for a few days.
Yield: Three one-cup servings.
Per serving: calories: 204; fat: 13.2 grams; saturated fat: 1.5 grams; sodium: 103.7 milligrams; carbohydrates: 19.8 grams; dietary fiber: 3.0 grams; protein: 3.6 grams.
Note: For a subtler pesto flavor, use a little less pesto. This is also great over hot steaming pasta.
The Micheff Sisters