| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 x garlic clove finely minced |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 8 x plum tomatoes seeded, peeled, and coarsely minced Salt to taste Freshly-grnd black pepper to taste |
1 1/3 tomatoes |
$1.99 per pound
|
$0.36 |
| 4 x basil leaves cut into chiffonade |
2/3 basil |
$2.59 per cup
|
$0.04 |
| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 8 lrg Large eggs |
1 1/3 eggs |
$2.53 per 12 items
|
$0.28 |
| 2 Tbsp. water |
1 teaspoon |
n/a
|
|
| 3 Tbsp. grated Romano cheese |
1 1/2 teaspoons |
$6.59 per 6 ounces
|
$0.29 |
| 8 x asparagus spears trimmed, blanched, and cut into 1/2" pcs |
1 1/3 asparagus |
$3.99 per 8 ounces
|
$0.38 |
| 1/2 c. fresh peas (or possibly defrosted frzn peas) |
1 tablespoon |
$3.40 per 16 ounces
|
$0.09 |
| 3 Tbsp. finely-minced fresh parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 6 x basil leaves cut chiffonade Salt to taste Freshly-grnd black pepper to taste |
1 basil |
$2.59 per cup
|
$0.05 |
| Total per Serving |
$1.65 |
| Total Recipe |
$9.90 |
Suggestions?