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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Bring about 5 cups of water to a boil in a saucepan. Add the basil and
parsley, pushing the herbs down into the water, and cook for 10 seconds.
Drain the herbs in a sieve, pressing on them lightly to extract excess
moisture, and place in the bowl of a food processor with the garlic, salt,
and pepper. Process the mixture for a few seconds to combine the
ingredients, then scrape down the sides of the bowl with a rubber spatula
to gather the ingredients in the bottom of the bowl.
Add the beans and process for about 1 minute, again stopping the motor
once or twice and scraping down the sides of the bowl with a rubber
spatula, until the mixture is smooth with flecks of green visible
throughout. Add the oil and Tabasco sauce and process for about 5 seconds,
or until they are incorporated. Transfer to a serving bowl.
| Ingredients:
1 Cup(s) Fresh Basil Leaves
1 Cup(s) Parsley Leaves
5 Centiliter(s) Peeled Garlic
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground Black Pepper
1 Can(s) Drained Cannellini Beans
2 Tablespoon(s) Extra-Virgin Olive Oil
1 Dash(s) Tabasco Sauce |
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