| 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.”