| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetables, {mailing li |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped broccoli florets |
| 2 |
|
Garlic cloves; peeled |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Walnut pieces |
| 1/4 |
c |
Grated parmesan cheese |
|
|
Salt and black pepper |
INSTRUCTIONS
Place all the ingredients in a food processor or blender and process until
smooth, scraping the sides of the bowl frequently. MAKES 1 cup.
USES: topping for pizza, pasta, fish, chicken and vegetarian dishes like
potato soup. Try it spread on bread. Keeps in a tightly sealed jar for up
to two weeks in the refrigerator.
VARIATIONs: substitute pine nuts, or almonds. Add a fresh herb like
cilantro or tarragon. [PER TABLESPOON: 44 cals, 4g fat]
*kitpath@earthlink.net 8/29/98
Recipe by: Broccoli by Brody, Lora Brody 1993
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Aug
29, 1998, converted by MM_Buster v2.0l.
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