| 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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