| 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 |
T |
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 |
|
Garlic cloves, minced |
| 1 |
t |
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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