| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | *tabasco, Sauce | 4 | Servings | |
INGREDIENTS
| 1 | c | Fresh cup parsley; rinsed and dried |
| 1 | c | Fresh watercress leaves; rinsed and dried |
| 1 | tb | Butter or margarine |
| 1 | c | Packed fresh basil leaves; rinsed and dried |
| 1/4 | c | Pine nuts or almonds; toasted |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Olive oil |
| 2 | sm | Garlic cloves; minced |
| 1 | ts | TABASCO pepper sauce |
INSTRUCTIONS
Combine all of the ingredients in a food processor or blender and process until smooth. Transfer the sauce to a covered container and chill for at least 24 hours to develop the flavor. Serve drizzled over chilled cooked shrimp, or warm the sauce and toss with hot pasta. Serves 4 TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 Notes: A variation on pesto, this recipe combines parsley, watercress, and basil in a sprightly sauce for cold cooked shrimp, salmon, carpaccio, or pasta. >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20, 1998
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