mediterranean pesto or herb paste

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Mediterranean Pesto

 

Recipe By :Pestos! by Dorothy Rankin

Serving Size : 0 Preparation Time :0:00

Categories : New Import Sent

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large garlic cloves

2 tablespoons fresh rosemary leaves

1 tablespoon fresh thyme leaves

1 tablespoon fresh summer savory leaves

1 tablespoon fresh oregano leaves

1 cup fresh parsley leaves

1/3 cup freshly ground parmesan cheese

1/2 cup walnuts

1/3 cup olive oil plus

1 tablespoon olive oil

salt and freshly ground pepper

 

Combine the garlic, rosemary, thyme, summer savory, oregano, parsley, cheese,

and walnuts in a food processor or blender. Process to mix. With the motor

running, slowly add the olive oil. Season, to taste with salt and freshly ground

pepper and process to the desired consistency. Let stand 5 minutes before

serving.

 

Description:

" herb paste for soups, stews, pasta, potatoes, root vegetables "

S(Edited by):

" Hanneman (kitpath) on 27-Aug-2001 "

Copyright:

" © 1985 Crossing Press ISBN 0-89594-180-5 "

Yield:

" 3/4 cup "

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Per Serving (excluding unknown items): 1093 Calories; 117g Fat (92.9% calories

from fat); 8g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 23 Fat.

 

NOTES : Try adding a few tablespoons of the pesto to a bread recipe for an

aromatic herb bread.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 986 0 0

 

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