3/4 cup, plus 2 tablespoons extra-virgin olive oil
1 slice peasant bread, about 1/2 inch thick and 6 inches wide
8 ounces fresh baby spinach leaves
2 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and freshly ground black pepper
In a medium bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand until the oil is absorbed. Tear the bread into small pieces. In a food processor, finely chop the spinach. Add the bread, lemon juice, and garlic and process until well blended. Add the remaining 3/4 cup olive oil and process until smooth. Scrape the puree into a bowl and season to taste with salt and pepper. Serve at room temperature. MAKES 2 cups
Recipe from The Big Book of Vegetarian.