| 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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