May 5

Written by: Jennifer Kumar, Cultural Adjustment Coach
Saturday, May 05, 2007

Ingredients:

1/2 cup sage leaves, rough chop
1 cup    Fresh Italian parsley, rough chop or 1/3 cup dried parsley flakes
2          cloves garlic, rough chop (optional)
1/3 cup toasted hazelnuts
1/2 cup extra virgin olive oil
2 tbspn grated Parmesan
            salt and pepper to taste

 

Method:

1.                   In a food processor (I prefer to puree/blend in the Magic Bullet Express 17-Piece High-Speed Blender Mixing System.) pulse hazelnuts until 

            finely 

2.                   Add sage leaves, parsley, and garlic and pulse 3 – 5 times. 

3.                   Slowly add olive oil until smooth and well blended.  (Can add more olive oil if

            wants to dilute more- up to ¾ cup.)

4.                   Mix in cheese and season to taste.

 

Adapted from: 

http://www.rubychard.com/recipes.php?id=1&PHPSESSID=2448f0c6cfd61c4a52250cc4cc0aa028

 

 Thank you for reading.

If interesting in browsing more Indian and fusion vegetarian dishes, visit my cookery blog.

 

chopped. 

 

Copyright ©2007 Jennifer Jayanthi Kumar

Tags: