| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh basil; chopped |
| 1 |
tb |
Garlic; finely choped about 3 cloves |
| 1/4 |
c |
Pine nuts or pistachios |
| 1/3 |
c |
Parmesan cheese – grated |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Whipping cream |
INSTRUCTIONS
Puree in food processor or chop finely together the basil, garlic, nuts and
cheese. Add the salt and blend. Whip the cream until stiff and add the
basil mixture, stirring until well-blended. Taste and add more salt if
needed. Serve a dollop of the cream on top of poached or steamed baby
vegetables. Also nice as a soup garnish or to fill hollowed-out tomatoes.
Makes 2 cups. Typos by Brenda Adams <adamsfmle@aol.com> Source: Shepherd's
Garden Seeds newsletter
Posted to MC-Recipe Digest V1 #208
Date: Tue, 20 Aug 1996 01:03:55 -0400
From: ADAMSFMLE@aol.com
NOTES : FOR COOKED BABY VEGETABLES
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