French in a Flash: Pistou-Crumbed Creamed Spinach Recipe
- 1 cup basil leaves
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon butter, room temperature
- 1 cup grated Parmesan cheese
- 1 cup baguette crumbs
- 6 pounds thawed frozen spinach, wrung of any excess moisture
- 3 cups heavy cream
- Pinch nutmeg
- Salt and pepper
- Note To make baguette crumbs, take what's left of a day-old baguette and whirl it around in the food processor until you have fine, fluffy rubble. You can use them immediately, or store them in the freezer. I always have a bag frozen and ready for use.
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