Pesto Pasta Sauce

Submitted by Gaelige Coinnaigh

"Each cup coats 1 pound of pasta. Sauce keeps 1 month in refrigerator. Freezes well."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 4-6 cups

ingredients

• 5 garlic cloves
• 1 bunch scallion (1 1/2 if small)
• 3 cups packed fresh basil, stems removed
• 3 cups packed fresh parsley, stems removed
• 1 lemon, remove zest and squeeze juice
• 1 (10 ounce) jar olives, drained
• 1 (3 ounce) jar capers, drained
• 1 cup grated parmesan cheese
• 1⁄4 - 1⁄2 teaspoon hot pepper flakes
• good quality olive oil

directions

1. In food processor, drop in garlic, scallions, & lemon zest. Process until finely minced.
2. Add olives, capers, & hot pepper flakes and process. Add parsley and basil. With motor running, add lemon juice and cheese.
3. Slowly add enough olive oil to consistency.