Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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