Hot damn green sauce (tabasco)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh cup parsley; rinsed and dried |
| 1 | cup | Fresh watercress leaves; rinsed and dried |
| 1 | tablespoon | Butter or margarine |
| 1 | cup | Packed fresh basil leaves; rinsed and dried |
| ¼ | cup | Pine nuts or almonds; toasted |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Olive oil |
| 2 | smalls | Garlic cloves; minced |
| 1 | teaspoon | TABASCO pepper sauce |
Directions
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:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998