| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped unpeeled tomato |
| 1 |
c |
Firmly packed fresh basil |
| 1/2 |
c |
Firmly packed fresh flat-leaf parsley |
| 2 |
ts |
Fresh thyme |
| 1/4 |
ts |
Salt |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Position knife blade in food processor bowl, and add first 6 ingredients.
Process until smooth. With processor running, slowly add olive oil through
food chute. Process mixture until well blended. Yield: 1 cup (serving size:
2-1/2 tablespoons).
Per serving: 49 Calories; 5g Fat (81% calories from fat); 1g Protein; 2g
Carbohydrate; 0mg Cholesterol; 94mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 122
Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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