You probably know that Genoa is famous for pesto, but you might not know this other specialty: a pureed olive, nut and herb sauce, fantastic for fish. The men of Genoa have been fishermen and sailors for centuries, and Genovese housewives have had a devise many ways to make the catch appealing. You can spoon the sauce over any white fish - baked, grilled our poached - or stir some into mayonaise as a dip for artichokes.
Serve this over bruschetta w/ ricotta cheese.
1. Pulse the olives in a food processor until well chopped.
2. Add all the remianing ingredients except for the olive oil & pulse until nearly pureed.
3. With the machine still running, add 6 T olive oil through the feeding tube, pureeing until the mixture is almost smooth.
4. Taste & adjust the seasoning.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 6|
|Calories from Fat: 158 (99%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 298.7mg||10 %|
|Potassium 30.9mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 0.5g|
|Protein 0.5g||1 %|
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Calories per serving: 160
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