| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sauces, Italian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Basil, globe, fresh |
| 1 1/2 |
c |
Basil, holy (krapau) |
| 3 |
|
Garlic clove |
| 2 |
ts |
Chives; chopped |
| 1 1/2 |
c |
Olive oil |
| 1 |
c |
Parmesan; grated |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper, black |
| 1/2 |
c |
Pecan pieces |
| 1 |
c |
Chicken, leftover; minced |
| 2 |
|
Anchovy fillets (opt) |
|
|
Sam Waring |
INSTRUCTIONS
In a blender or food processor combine the basils, garlic, chives, cheese,
anchovies, salt, pepper, and 1/2 cup of the olive oil. Blend at low speed
until a puree consistency is achieved. Drizzle in the remaining oil,
blending at low speed until the oil is completely incorporated. Add the
chicken and process no more than five seconds. Add the pecans and process
no more than another five seconds; the chicken and pecans should still be
identifiable. Serve as a sauce for pasta salad or hot pasta.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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