| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Prevention, Sauce | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Fresh cilantro |
| 1 | tb | Fresh basil |
| 1 | tb | Fresh parsley |
| 1 | tb | Fresh mint |
| 1 | ts | Ground cumin |
| 1 | ts | Ground allspice |
| 1 | Clove garlic | |
| 1 | Scallion | |
| 1 | tb | Red wine vinegar |
| 1 | tb | Lemon juice |
| 1/4 | c | Extra virgin olive oil |
| pn | Cayenne pepper | |
| pn | Black pepper |
INSTRUCTIONS
A pesto made with many herbs flavors and less oil than usual. Roughly chop fresh herbs; dice the onion. Have all measured. Put into a food processor in listed order. Stop when a paste forms (about 1 minute maximum) Makes about 1/4 to 1/3 cup of pesto. Transfer to a glass or plastic container. Cover surface with piece of plastic wrap. Refrigerate until needed. Use 1 tablespoon per serving of risotto, pasta, stews, sauces, broths, etc., or to taste taste. Flavors are intense. Printed in Prevention November 1996. [Pat H. McRecipe, Oct 1996] Recipe By : Matthew Kenny, chef, Matthews Restaurant, NYC Posted to Digest eat-lf.v096.n198 Date: Thu, 24 Oct 1996 18:13:29 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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