| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pesto, Sauces, Pastas |
4 |
Servings |
INGREDIENTS
| 1 |
c |
(packed) fresh |
|
|
Basil leaves |
| 1 |
c |
(packed) fresh parsley |
| 2 |
|
6 oz cans pitted |
|
|
Black olives |
| 4 |
cl |
Garlic |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
1. Clean and dry the basil and parsley. Run through a food processor (with
steel blade) or blender until very finely minced. Remove to a large bowl.
2. Drain the olives and add them to the food processor or blender, along
with garlic. Puree until smooth, and add to the herbs in bowl. Stir in
lemon juice.
This is good for 1 1/4 lbs of pasta. Toss hot pasta in the sauce. It
keeps a week in the refrigerator and can also be frozen. This serves about
6 people. If you are a big fan of fresh tomatoes, toss some in with the
pasta (with some good olive oil, of course)--very delicious! Walt MM
Posted to MM-Recipes Digest V3 #258
Date: Fri, 20 Sep 1996 17:19:59 -0400
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”