Hot Damn Green Sauce Recipe - Cooking Index
Hot Damn Green Sauce Recipe - Cooking Index
A variation on pesto, this recipe combines parsley, watercress, and basil in a sprightly sauce for cold cooked shrimp, salmon, carpaccio, or pasta.
Courses: Sauces| 1 cup | 237ml | Fresh cut parsley - rinsed, dried |
| 1 cup | 40g / 1.4oz | Fresh watercress leaves - rinsed, dried |
| 1 tablespoon | 15ml | Gutter or margaringe |
| 1 cup | 40g / 1.4oz | Fresh basil leaves - (packed) - rinsed, dried |
| 1/4 cup | 23g / 0.8oz | Pine nuts or almonds - toasted |
| 1/4 cup | 59ml | Fresh lime juice |
| 1/4 cup | 59ml | Olive oil |
| 2 cups | 186g / 6.6oz | Garlic cloves - minced (small) |
| 1 teaspoon | 5ml | Tabasco pepper sauce |
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.
This recipe yields sauce for 4 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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