Combine garlic, basil, cheese and nuts in a blender an dpuree. With machine running slowly, add oil in a slow, steady stream until mixture is the consistency of thick mayonnaise. This sauce can be sored in a jar in a refrigerator for up to 3 months. Good on soup, best on pasta and French bread.

Eat-L Digest 28 July 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,