Al Verde Sauce: I requested that you share your favorite recipes with us. Many thanks, and keep them coming!
Dear Kyle:
Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish.
Ann Sheehy
Dear Kyle:
Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish.
Ann Sheehy
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 3 cups packed basil leaves
- 3 cups packed Italian flat leaf parsley
- 1 bunch (1 1/2 bunches, if small) scallions, cut into pieces
- 5 cloves garlic
- Juice and zest of 1 lemon (or juice and zest of 1/2 lemon and 1/2 orange)
- An 11-oz bottle salad olives, drained
- A 3-oz bottle capers, drained
- 1 cup grated Parmesan cheese
- Hefty dash of red pepper flakes
- Extra virgin olive oil
Preparation:
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.
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.
