Side Pannel
Matthew Kenny's Middle Eastern Salsa Verde
Matthew Kenny's Middle Eastern Salsa Verde
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 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
Directions
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.
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.
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