| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
servings |
INGREDIENTS
| 3 |
sl |
Homemade-type white bread; torn into small |
|
|
; pieces |
| 2 |
tb |
Fresh lemon juice |
| 3 |
tb |
Water |
| 3/4 |
c |
Packed fresh dill; (feathery leaves) |
| 3/4 |
c |
Packed fresh flat-leaved parsley leaves; washed well and |
|
|
; spun dry |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Freshly grated lemon zest |
| 1/8 |
ts |
Sugar |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
In a bowl soak bread in lemon juice and water 10 minutes and squeeze out
excess liquid between hands. In a food processor blend together bread and
remaining ingredients with salt and pepper to taste until smooth. Pesto
keeps, surface covered with plastic wrap, chilled, 1 week.
Makes about 3/4 cup.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 654 Calories (kcal); 72g Total Fat; (97% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”