| Cuisine: French | Type: Sauce or Dressing | Serves: 2 |
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Source:
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The Best of Company at 8 |
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Attributes:
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Comments:
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Serving Suggestions:
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Can be used as a pasta sauce or a spread or dip for bread |
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Ingredients:
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1/2 cup pitted and chopped Greek olives, kalamata, if possible 1/3 cup chopped basil, cilantro and/or parsley 1/3 cup extra virgin olive oil 1 clove garlic, crushed Grated Parmesan or Romano cheese |
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Instructions:
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Combine sauce ingredients in a blender until olives are chopped fine. Be careful not to overblend. Serve over freshly cooked pasta or as a dip or spread on bread. |
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Related recipes:
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None |
2001-03-10