Al Verde Sauce and Microwave Risotto

With the motor running in the food processor, drop in the garlic, green onion, & lemon peel. Process until well minced. Stop and scrape down the sides. Add as much basil and parsley as will fit. Process until creamy. Scrape down the sides. Process the rest. Add the olives, capers, lemon juice, hot pepper flakes, and cheese. Process likewise. With motor running, add enough olive oil to make a liquid consistency. You should get about 3 cups.

1 cup coats 1 pound of pasta.

I like to use linguine snapped in half before cooking. Serve at room temperature or hot. Garnish with halved cherry tomatoes, if desired.

Notes: Refrigerate leftovers, but don't serve cold; nuke to room temperature or hot. Put rest of sauce in 1-cup containers and freeze. Unfrozen sauce keeps a month in the refrigerator. The original recipe called for anchovies, but I found it a bit too salty. I've put some of this in bread machine bread for a super tasting loaf.