| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | Sauce | 1 | Servings |
INGREDIENTS
| 4 | Crushed garlic cloves | |
| 2 | c | Fresh basil leaves -or- |
| 1/2 | c | Dried leaves |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1/4 | c | Pine nuts |
| 1/2 | c | Olive oil |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> Date: Sun, 28 Jul 1996 22:48:56 +0000 Combine garlic, basil, cheese and nuts in a blender an dpuree. With machine running slowly, add oil in a slow, steady stream until mixture is the consistency of thick mayonnaise. This sauce can be sored in a jar in a refrigerator for up to 3 months. Good on soup, best on pasta and French bread. EAT-L Digest 28 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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