| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot02 | 1 | servings | |
INGREDIENTS
| 6 | Garlic cloves; peeled | |
| 1 | bn | Fresh parsley; stemmed |
| 1 | bn | Fresh cilantro; stemmed |
| 2 | tb | Almonds; toasted |
| 4 | tb | Olive oil |
| Juice of 2 lemons | ||
| 1/4 | ts | Sea salt |
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce. This recipe yields 1 cup. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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