| 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
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