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PARSLEYA
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1989-05-28
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775b
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25 lines
PARSLEY ALMOND PESTO
3/4 c. olive oil, divided
1 T. basil
2 garlic cloves
1/3 c. chopped almonds
(for traditional pesto,
use pine nuts)
2 c. slightly packed
parsley clusters
1/2 c. grated parmesan
12 oz. fettuciniIn blender, place 1/4 c. olive oil, basil and garlic. Let
stand 15 minutes. Blend until smooth, then add almonds.
Alternate adding parsley with oil. Turn into bowl and add
parmesan. Let stand 30 minutes. Cook fettucini in boiling
salted water to al dente state. Drain, place in bowl, and toss
with pesto to coat. Serve with extra parmesan cheese. Makes 4
servings.
Date Entered: May 28, 1989
By: Donna Endreson