Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Sliced onions |
3 tablespoons | Olive oil |
2 cups | Shelled Lima beans; fresh or frozen |
6 cups | Boiling water |
1 teaspoon | Salt |
1 cup | Shelled green peas; fresh or frozen |
2 pounds | Fresh spinach -or- |
2 packs | (10-oz) frozen spinach; thawed |
1 \N | Strip blanched bacon; minced |
2 \N | Cloves garlic |
12 \N | Fresh basil leaves |
3 tablespoons | Fresh parsley |
2 \N | Egg yolks |
½ cup | Grated Parmesan cheese |
⅓ cup | Olive oil |
SOUP
PESTO
1. Saute onions in olive oil until tender, about 10 minutes.
2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together.
3. Add onions to soup and continue cooking for another minute. Puree.
4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO: 1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass.
2. Add oil by droplets. Note: You may do all this by hand using a mortar and pestle.
GENOA
S.E. BELMONT, PORTLAND.
WINE: PUNT E MES
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .