Bavette With Green Sauce Recipe
Ingredients
1 large clove garlic
1 1/2 teaspoons salt
1 cup fresh basil
3/4 cup fresh parsley
3/4 cup olive oil
1 cup grated Jack cheese
1/2 pound bavette or vermicelli
Boiling salted water
Directions
Mash garlic with salt.
Gradually add basil and pars ley and crush to a paste, pouring in olive oil as you crush.
Blend in cheese.
Cook bavette in boiling salted water until tender; drain.
Mix sauce with hot bavette.
Gradually add basil and pars ley and crush to a paste, pouring in olive oil as you crush.
Blend in cheese.
Cook bavette in boiling salted water until tender; drain.
Mix sauce with hot bavette.
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