Ingredients
1-1/2 cups fresh parsley leaves 1 cup arugula leaves (2 ounces) 1/2 cup olive oil 1/3 cup toasted pine nuts 1/4 cup freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 1/4 teaspoon salt Assorted crudites (vegetables) such as endive, radishes, asparagus, yellow bell pepper, and carrotsDescription
1-1/2 Cups Fresh Parsley Leaves 1 Cup Arugula Leaves (2 Ounces) 1/2 Cup Olive Oil 1/3 Cup Toasted Pine Nuts 1/4 Cup Freshly Grated Parmesan Cheese
Ladies' Home Journal
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