| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Almonds; chopped |
| 4 |
oz |
Sun-dried tomatoes; with oil, up to 6 |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Onion; minced |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Thyme |
| 1 |
ds |
Red pepper flakes |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Everything goes into blender or food processor -- whirl till you have a
thick, grainy sauce. Cover and refrigerate, or serve immediately: 1/4 cup
on each serving of pasta. Pass some additional Parmesan and enjoy. Serving
4.
From Susan Branch's "Vineyard Seasons."
Recipe by: From Susan Branch's "Vineyard Seasons."
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
23, 1998, converted by MM_Buster v2.0l.
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