?? I am trying out a small spinach pesto for the first time

[Guest guest]

It isn't a HUGE recipe.. just 4 cups of spinach and sm amt of olive oil and2

tbsp of almond..lemon jusice, 2 tbsl of parm

but my question is when I started the blending..I started it slow.. and all the

leaves just stuck to the walls... the taper wasn't long enough to get to them.

I revved it up to about 7 and some started to blend.. but had to turn it down.

and restart very slow and that seemed to get most of it..

so my question is.. when doing smaller amt's like that .is there a special tech

or a certain number on the dial I should go to and not up to the higher numbers

??

Just looking for some direction.

Thx Renita

[Guest guest]

Renita, has someone already answered this? I would be curious too.

Looking at a couple of recipes, though, it might be that 4 cups of spinach

is a lot for the liquid/oil. The VM cookbook used 2 C basil to 1/2 C oil.

And another recipe I'm looking at has only 1 C basil with 2T olive oil, 2T

lemon juice, 3T water (among other things).

W

On 4/5/12 2:58 PM crenita2 wrote:

> It isn't a HUGE recipe.. just 4 cups of spinach and sm amt of olive oil and2

> tbsp of almond..lemon jusice, 2 tbsl of parm

>

> but my question is when I started the blending..I started it slow.. and all

> the leaves just stuck to the walls... the taper wasn't long enough to get to

> them. I revved it up to about 7 and some started to blend.. but had to turn

> it down. and restart very slow and that seemed to get most of it..

[Guest guest]

No answers so far.. but you may be right..

but it did blend it. It just took some manipulation. The biggest issue was the

leaves plastered themselves against the walls of the container and unless I

stopped it and got a spatula to push them back down they would have just stayed

glued to the walls.

.. I was trying a new lower fat recipe.. I am thinking I might need to add some

just water to the mix or perhaps some lemon juice into the water the nx

time.. It was yummy and I didn't need a lot.just for last nights dinner.

>

> > It isn't a HUGE recipe.. just 4 cups of spinach and sm amt of olive oil

and2

> > tbsp of almond..lemon jusice, 2 tbsl of parm

> >

> > but my question is when I started the blending..I started it slow.. and all

> > the leaves just stuck to the walls... the taper wasn't long enough to get to

> > them. I revved it up to about 7 and some started to blend.. but had to

turn

> > it down. and restart very slow and that seemed to get most of it..

>

[Guest guest]

Was it wet when you put it in? And was it baby spinach? I use very little oil

when I make Pesto. My Amazing Pesto us 1/2 parsley, 1/2 cilantro, roasted

pecans, garlic ans a couple slurps of olive oil.

Terry

Sent from my iPadHD

On Apr 6, 2012, at 11:01 AM, " crenita2 " <crenita@...> wrote:

> No answers so far.. but you may be right..

>

> but it did blend it. It just took some manipulation. The biggest issue was

the leaves plastered themselves against the walls of the container and unless I

stopped it and got a spatula to push them back down they would have just stayed

glued to the walls.

> . I was trying a new lower fat recipe.. I am thinking I might need to add some

just water to the mix or perhaps some lemon juice into the water the nx

time.. It was yummy and I didn't need a lot.just for last nights dinner.

>

>

>

>

>>

>>> It isn't a HUGE recipe.. just 4 cups of spinach and sm amt of olive oil and2

>>> tbsp of almond..lemon jusice, 2 tbsl of parm

>>>

>>> but my question is when I started the blending..I started it slow.. and all

>>> the leaves just stuck to the walls... the taper wasn't long enough to get to

>>> them. I revved it up to about 7 and some started to blend.. but had to

turn

>>> it down. and restart very slow and that seemed to get most of it..

>>

>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

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[Guest guest]

No not wet and no not baby spinach but reg ...

It tasted great but nx time will definitely roast the nuts as I think that is

what was missing but..it was very good.. and I will definitely be doing it

again.. nx time will add a few diced sundried tomatoes as well..but not blended

just chopped up and into it.. I can see all sorts of variation on this idea..

like to try some other greens added in..even some fresh basil or parsley mx into

the spinach would taste amazing.

for me 100% basil is just tooo strong of a flavor. This was perfect for us.

> >>

> >>> It isn't a HUGE recipe.. just 4 cups of spinach and sm amt of olive oil

and2

> >>> tbsp of almond..lemon jusice, 2 tbsl of parm

> >>>

> >>> but my question is when I started the blending..I started it slow.. and

all

> >>> the leaves just stuck to the walls... the taper wasn't long enough to get

to

> >>> them. I revved it up to about 7 and some started to blend.. but had to

turn

> >>> it down. and restart very slow and that seemed to get most of it..

> >>

> >

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

> >

> >

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!