| 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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