Shelly's Recipe

AL VERDE PASTA SAUCE

Category: Sauces - Miscellaneous

5 cloves garlic
1 bunch scallions
3 cups packed fresh basil and parsley, stems removes
1 lemon; remove zest and squeeze juice
1 (10 oz) jar salad olives, drained
1 (3 oz) jar capers, drained
1 cup granted parmesan cheese
1/4 - 1/2 tsp hot pepper flakes
Olive oil

In a food processor, with the motor running, drop in garlic, scallions and lemon zest. Process until finely minced. Add olives, capers and hot pepper flakes. Change the food processor to pulsing, add parsley and basil. With the motor running, add lemon juice and cheese. Slowly add olive oil to make a inchpesto inch consistency. Separate into 1 cup containers. Each cup will coat 1 pound pasta. Toss with hot pasta. Garnish with cherry tomato quarters and fresh basil leaf slivers. Note: Sauce keeps 1 month in refrigerator. Freezes well.