Name: Pesto Sauce #4
Ingredients: 2 c Packed fresh basil leaves; washed and patted dry; 1/3 c Extra-virgin olive oil; 2 tb Pine nits or coarsely chopped walnuts; 2 Cloves garlic; coarsely chopped; 1/3 c Freshly grated parmesan cheese; Salt & freshly ground black pepper; to taste

Those who have sidestepped (even inadvertently) the authority of a fully sufficient Bible have strayed in two opposite directions. The Roman Catholics, Eastern Orthodox, and authoritarian cults have wrongly given autonomy and final authority to the Church… At the other end of the spectrum are those who, in reaction to an authoritarian church, have skirted a fully sufficient Bible by giving autonomy and final authority to the individual’s conscience and reason. They assert that every believer has the unfettered right to interpret the Scriptures not only for himself but by himself. Interpretation, according to this view, is strictly an individual matter.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Sauce	4	Servings

INGREDIENTS

2	c	Packed fresh basil leaves; washed and patted dry
1/3	c	Extra-virgin olive oil
2	tb	Pine nits or coarsely chopped walnuts
2		Cloves garlic; coarsely chopped
1/3	c	Freshly grated parmesan cheese
		Salt & freshly ground black pepper; to taste

INSTRUCTIONS

From:    TeAntae Turner <tturner@GRAPHSOFT.COM>
Date:    Fri, 16 Aug 1996 17:23:57 -0500
Try this one from the "I could Eat Pasta Every Night " Cookbook
In a food processor or blender, process basil, olive oil, pine nuts,
garlic, and Parmesan cheese until just smooth, leaving some texture. Season
to taste with salt and pepper. Use immediately or refrigerate for up to 1
week.
Note: Omit the Parmesan cheese and pine nuts if you plan to freeze the
pesto before using. Add the cheese and nuts after the pesto has thawed and
use immediately for up to 1 week. Variations: For a lower fat version,
reduce oil to 2 tablespoons, and add 3 tablespoons chicken broth and 2
tablespoons part-skim ricotta cheese.
Pesto with vegetables: Cut 2 medium red potatoes into 1/2 inch cubes. Steam
potatoes and 4 ounces tender green beans until crisp-tender, 6-8 minutes.
Toss with hot pasta and pesto.
EAT-L Digest 15 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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