2/3 cup packed coarsely chopped basil leaves or 2 T crushed dried basil leaves
1/4 C marinated artichoke hearts, drained (approximately 2 artichoke hearts)
1/4 cup olive or vegetable oil
2 tablespoons walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic
DIRECTIONS:
- Place all ingredients in a food processor or blender and pulverize.
- Toss judiciously with pasta.
Adapted from the Original recipe at The Allergic Kid
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