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[The following will appear in the "Anarchist Cookbook: recipes from anarchists and their friends" which will be published in 1995. The editor is Chuck Munson and you can contribute recipes by sending them to him at cm150@umail.umd.edu] COLD PESTO SAUCE 1/4 cup nuts - pine, walnut, almond - white meat nut? 1 bunch of basil 1 head of garlic 3-5 lbs. of tomatoes Salt Olive oil large pasta - rigatoni, linguini, ziti, percatelli (#15) Prepare in large bowl - mince garlic (very fine) - crush nuts - chop up basil (very fine) - cut tomatoes (small pieces) - a dash of salt - a pour of oil Let chill overnight-the food combines and breaks down into a sauce. Cook pasta-you want a larger noodle so that it retains heat when you pour the cold sauce on hot nnodles-it is perfect temperature to eat. contributed by Justin Gorman