Basic Garlic Sauce
A simple, quick and cholesterol-free way to dress pasta
10 tsp. minced
garlic (approx. 10 cloves)
1 cup fresh basil OR parsley leaves, firmly-packed
6 tbs. Dijon mustard
1 tbs. fresh rosemary OR 1 tsp. dried rosemary leaves, crumbled
1/4 tsp. crushed dried red pepper flakes
1 cup olive oil (extra virgin works well here)
Place all ingredients except olive oil in food processor or electric blender container; process until minced, about 2 minutes. With the machine running very slowly, pour oil through food tube into the sauce, forming a slightly thickened mixture. Makes 1-1/2 cups sauce, enough for 1 pound pasta, cooked and drained well.
Recipe from Shawn's Recipe Kitchen
