Re: Maggiano's Aioli Lemon Cream Sauce
For Schlotzsky's Original Pizza they use a sun-dried tomato pesto sauce. I don't have their recipe but I have this one if you would like to try it:
Sun-Dried Tomato Pesto or Spread
(makes about 6 cups)
2 cups sun-dried tomatoes, packed in oil
(drain oil before measuring if there is a lot)
2 cups coarsely grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4-1/2 cup chopped fresh basil
1/4-1/2 cup chopped fresh parsley
1 cup fresh tomato sauce (see below for substitutions)
6 large cloves garlic
2 T fresh lemon juice
sea salt to taste, about 2 tsp.
fresh ground black pepper to taste
Put steel blade into food processor. Add garlic cloves and process until finely chopped. Add basil and parsley. (basil and parsley may be chopped with a knife if preferred)
Add sun-dried tomatoes, parmesan, olive oil, basil, parsley, and lemon juice and process until mixture is well combined. Keep a tad chunky if desired. Season with salt and pepper, whirl a few seconds to combine again.
(If you don't have the fresh tomatoes to make fresh tomato sauce, use 2 cans diced tomatoes, puree in food processor, then cook down to make 1 cup sauce. Cool before using in this recipe. You could also use canned tomato sauce, but the flavor would not be as fresh.)
what Lemon Cream Sauce recipe do you need? to go with what?
|
Linear Mode
