| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Pitted Nicoise-style olives |
| 1 | c | Packed fresh basil leaves or Italian flat-leaf parsley sprigs |
| 2 | Shallots; peeled or green onions, (white part only) | |
| 2 | tb | Walnuts or pitachios |
| 2 | lg | Cloves garlic; peeled and smashed |
| 3 | tb | Olive oil |
| 3 | tb | Grated Parmesan or Romano cheese |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas This robust pesto makes a great spread on Italian breads -- focaccia, pizzettes, or toasted crusty loaves.It also uplifts baked fish such as halibut steaks or swordfish. In a food processor fitted with the steel blade, place the olives, basil, shallots, nuts, and garlic. Process until finely minced. Add the oil and cheese and process until mixed in. Transfer to a small bowl, cover, and chill. Makes about 1 1/4 cups. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”