 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
|
This cream-based sauce is a nice change of pace from more traditional red sauces. Use it as a topping for your favorite noodles or as the sauce in a deliciously different lasagna.Donna Barleen, Concordia, Kansas Ingredients:
2 cups tightly packed fresh parsley leaves |
1/2 cup canola oil |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1 cup (8 ounces) sour cream |
1/2 cup grated parmesan cheese |
hot cooked pasta or hot spaghetti squash |
1/2 cup sunflower kernels, optional |
Directions:
1. In a blender, combine the first eight ingredients; cover and process until smooth. Add sour cream and Parmesan cheese; process just until mixed. Serve over pasta or spaghetti squash. Sprinkle with sunflower kernels if desired. Yield: 1-2/3 cups.
|
|