Mondo Bizarro Saucecheese/eggs, italian, pasta, sauces, vegetarian 4 large garlic cloves 1/3 cup fresh basil leaves 1/3 cup minced parsley 1 lb bunch spinach, stemmed 3 medium ripe tomatoes, 1/2 cup parmesan cheese 1/2 teaspoon salt 1/2 cup pine nuts 1 each freshly ground black pepper 1 each olive oil for the pasta Place garlic, basil, parsley & spinach in a blender & work into a uniform paste. Add tomatoes & process just a few seconds longer. Transfer to a bowl & stir in parmesan, salt & nuts. Serve at room temperature with hot pasta with the olive oil. Mollie Katzen, "Moosewood Cookbook" |
