Yield: 1 Servings
|4 \N||Crushed garlic cloves|
|2 cups||Fresh basil leaves -or-|
|½ cup||Dried leaves|
|½ cup||Freshly grated Parmesan cheese|
|¼ cup||Pine nuts|
|½ cup||Olive oil|
From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 Combine garlic, basil, cheese and nuts in a blender an dpuree. With machine running slowly, add oil in a slow, steady stream until mixture is the consistency of thick mayonnaise. This sauce can be sored in a jar in a refrigerator for up to 3 months. Good on soup, best on pasta and French bread.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .