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| Home -> [Central American, Easter, Mexican, North American, Sauces & Dressings, South American] -> [Matthew kenny's middle eastern salsa verde Recipe] |
Matthew kenny's middle eastern salsa verde
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central American, Easter, Mexican, North American, Sauces & Dressings, South American |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Fresh cilantro | | 1
| tbsp | Fresh basil | | 1
| tbsp | Fresh parsley | | 1
| tbsp | Fresh mint | | 1
| tsp | Ground cumin | | 1
| tsp | Ground allspice | | 1
| | Clove garlic | | 1
| | Scallion | | 1
| tbsp | Red wine vinegar | | 1
| tbsp | Lemon juice | | 1/4
| cup | Extra virgin olive oil |
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Procedures:
| 1 | : pn cayenne pepper : pn black pepper | | 2 | a pesto made with many herbs flavors and less oil than usual. | | 3 | Roughly chop fresh herbs; dice the onion. | | 4 | Have all measured. | | 5 | Put into a food processor in listed order. | | 6 | Stop when a paste forms (about 1 minute maximum) makes about ?to 1/3 cup of pesto. | | 7 | transfer to a glass or plastic container. | | 8 | Cover surface with piece of plastic wrap. | | 9 | Refrigerate until needed. | | 10 | Use 1 tablespoon per serving of risotto, pasta, stews, sauces, broths, etc., or to taste taste. | | 11 | Flavors are intense. | | 12 | printed in prevention november 199[pat h. | | 13 | Mcrecipe, oct 1996] | | 14 | recipe by : matthew kenny, chef, matthews restaurant, nyc | | 15 | ~0700 ( |
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