Verde Sauce

By Reen

A. Sheely from Taste of Home

Ingredients

• 6 green onions, cut into thirds
• 5 garlic cloves, peeled
• 2 tsp grated lemon peel
• 3 c. loosely packed basil leaves
• 3 c. loosely packed parsley sprigs
• 10 oz jar of green olives with pimientos, drained
• 3 1/2 oz jar capers, drained
• 3 Tb lemon juice
• 1/4 tsp crushed red pepper flakes
• 1 c. grated Parmesan & Romona blend
• 1 c. olive oil
• Hot cooked pasta

Preparation

Step 1

Place onions, garlic and lemon peel in a food processor; cover and pulse until chopped.
Add half the basil and parsley; cover and process until chopped.
Add remaining basil and parsley, chop.
Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until well blended.
While processing slowly add oil in a steady stream.

Toss with pasta and serve.