Rating: 1 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
  • 3 Ratings

Serve this simple pesto with pasta or vegetables, from "New York Times" food columnist Mark Bittman's book, ”How to Cook Everything”.

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an electric blender, blend olive oil, parsley, garlic, salt, and enough water to give the pesto a liquid consistency.

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Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3