| 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 | T | Garlic, minced |
| 1 | T | Onion, minced |
| 1/2 | t | Oregano |
| 1/2 | t | Basil |
| 1/4 | t | Thyme |
| 1 | ds | Red pepper flakes |
| 2 | T | 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 <[email protected]> on Sep 23, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 359
Total Fat: 40.9g
Cholesterol: 5.5mg
Sodium: 691.3mg
Potassium: 1070.8mg
Carbohydrates: 19.8g
Fiber: 4.7g
Sugar: 11.5g
Protein: 8.5g