Pesto Sauce - Still Life By Mollie Katzen

Recipe Ingredients

1 cup	237ml	Fresh - (packed)
		Basil leaves
1 cup	237ml	Fresh parsley - (packed)
2		Pitted
		Black olives
4		Garlic
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

1. Clean and dry the basil and parsley. Run through a food processor (with steel blade) or blender until very finely minced. Remove to a large bowl.

2. Drain the olives and add them to the food processor or blender, along with garlic. Puree until smooth, and add to the herbs in bowl. Stir in lemon juice.

This is good for 1 1/4 lbs of pasta. Toss hot pasta in the sauce. It keeps a week in the refrigerator and can also be frozen. This serves about 6 people. If you are a big fan of fresh tomatoes, toss some in with the pasta (with some good olive oil, of course)--very delicious!

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.