Mondo Bizarro Sauce

Name: Mondo Bizarro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves; ⅓ cup basil; ⅓ cup parsley leaves minced; 1 pound spinach stemmed; 3 medium tomatoes ripe; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1/2 teaspoon salt; 1/2 cup pine nuts; 1 each black pepper freshly ground; 1 x olive oil

Eats Now Editorial Team · 682 kcal · General

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Mondo Bizarro Sauce – a delicious recipe with garlic, basil, parsley, tomatoes, parmesan, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 large garlic cloves
⅓ cup basil
⅓ cup parsley leaves minced
1 pound spinach stemmed
3 medium tomatoes ripe
1/2 cup parmesan, parmigiano-reggiano cheese, grated
1/2 teaspoon salt
1/2 cup pine nuts
1 each black pepper freshly ground
1 x olive oil

1
Place garlic, basil, parsley and spinach in a blender and work into a uniform paste.
2
Add tomatoes and process just a few seconds longer.
3
Transfer to a bowl and stir in parmesan, salt and nuts.
4
Serve at room temperature with hot pasta with the olive oil.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large garlic cloves, ⅓ cup basil, ⅓ cup parsley leaves minced, 1 pound spinach stemmed, and more.

Yes, Mondo Bizarro Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
682 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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