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Sauces THe Mayo Clinic Williams-Sonoma Cookbook


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Servings: 1 cup

This is an effective sauce to use with chicken, pasta, and rich vegetarian soups.

1 cup chopped flat-leaf parsley, or basil. (Basil is probably best.)
2/3 cup Soft (silken) Tofu.
2 garlic cloves (I used 4)
1/4 cup Parmesan Cheese
1/4 tsp salt

In a blender or food processor, combine the parsley or the basil, tofu, chives, garlic, cheese and salt.

Process, stopping once or twice to scrape down the sides of the container, until the sauce is smooth and pale green, about 1 minute. Serve within 1 hour or refrigerate in a tightly covered container for up to 2 days.

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