Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil puree. Spoon a tablespoonful or so into each portion of canned vegetable soup. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <email@example.com>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by firstname.lastname@example.org (Shermeyer-Gail) on Aug 03, 1997
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|Serving Size: 1 Serving (996g)|
|Recipe Makes: 1|
|Calories from Fat: 748 (80%)|
|Amt Per Serving||% DV|
|Total Fat 83.1g||111 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 8.8mg||3 %|
|Sodium 192.5mg||7 %|
|Potassium 2770.4mg||73 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 14.6g|
|Protein 34.3g||49 %|
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Calories per serving: 933
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