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Pesto sauce-still life by mollie katzen
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| Artist: |
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| Categories: |
Herbs & Spices, Pastas & Noodles, Pesto, Sauces & Dressings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | (packed) fresh | | | Basil leaves | | 1
| cup | (packed) fresh parsley | | 2
| | 6 oz cans pitted | | | Black olives | | 4
| cl | Garlic | | 1
| tbsp | Fresh lemon juice |
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Procedures:
| 1 | Clean and dry the basil and parsley. | | 2 | Run through a food processor (with steel blade) or blender until very finely minced. | | 3 | Remove to a large bowl. | | 4 | Drain the olives and add them to the food processor or blender, along with garlic. | | 5 | Puree until smooth, and add to the herbs in bowl. | | 6 | Stir in lemon juice. | | 7 | this is good for 1 ?lbs of pasta. | | 8 | Toss hot pasta in the sauce. | | 9 | It keeps a week in the refrigerator and can also be frozen. | | 10 | This serves about 6 people. | | 11 | If you are a big fan of fresh tomatoes, toss some in with the pasta (with some good olive oil, of course)--very delicious! walt mm |
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