| 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>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”