Recipe: Spinach Pesto Spread (using pumpkin seeds, food processor)

SPINACH PESTO SPREAD

3 cups (packed) fresh spinach leaves (about 5 oz)
1 cup (packed) fresh basil leaves
4 1/2 Tbsp. fresh lemon juice
3 Tbsp. capers with juices
1 cup shelled unsalted pumpkin seeds
2 Tbsp. chopped shallots
1 Tbsp. chopped garlic
1 Tbsp. Dijon Mustard
1 1/2 cups vegetable oil
Fresh bread slices

Grind spinach, basil, lemon juice an capers with juices in food processor until spinach and basil are coarsely chopped.

Add pumpkin seeds, shallots, garlic and mustard; process until finely chopped.

With processor running, gradually add oil; mix until well blended.

Transfer to medium bowl. Season with salt and pepper. Press plastic wrap onto surface of pesto. Refrigerate 2 hours to allow flavors to blend.

Makes about 2 1/2 cups
From: Risa G.,NJ - 07-28-97