Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | WALDINE VAN GEFFEN VGHC42A |
3 larges | Bn fresh basil |
3 tablespoons | Parsley |
¼ cup | Pine nuts |
3 tablespoons | Parmesan |
1 tablespoon | Pecorino |
¼ cup | Sun-dried tomatoes -- opt |
10 tablespoons | Olive oil |
In a food processor place basil, parsley, pine nuts, parmigiano, pecorino and tomatoes (if using) and blend. Add about olive oil to make into a creamy emulsion. This MAY be sauteed to heat through, or used directly on hot pasta and mixed in. Source: Tony Cortese, Amerigo's Restaurant, NYC.
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking