Hot Damn Green Sauce (Tabasco)



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Hot Damn Green Sauce (Tabasco)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

Ingredients:

1 c Fresh cup parsley; rinsed
-and dried
1 c Fresh watercress leaves;
-rinsed and dried
1 tb Butter or margarine
1 c Packed fresh basil leaves;
-rinsed and dried
1/4 c Pine nuts or almonds;
-toasted
1/4 c Fresh lime juice
1/4 c Olive oil
2 sm Garlic cloves; minced
1 ts TABASCO pepper sauce

Serves:

4 Servings 		 
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