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Suggest a better description1. 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! Walt MM Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 17:19:59 -0400 From: Walt Gray
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 19.1mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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