(Ingredients:
- 5 cloves garlic
- 1 bunch green onions
- 3 cups packed fresh basil, stems removed
- 3 cups packed fresh parsley, stems removed
- 1 lemon; remove zest and squeeze juice
- 1 (10oz) jar stuffed olives, drained
- 1 (3 oz) jar capers, drained
- 1 cup freshly grated Parmesan cheese
- 1/4 - 1/2 teaspoon hot pepper flakes
- good quality olive oil
Preparation:
In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns. Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a "pesto" consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.
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