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Title: Hot Damn Green Sauce
Categories: Sauce
Yield: 4 Servings
| 1 | c | Packed fresh parsley, rinsed And dried |
| 1 | c | Packed fresh watercress Leaves, rinsed and dried |
| 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 | Small garlic cloves, minced | |
| 1 | ts | 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.
A variation on pesto, this recipe combines parsley, watercress, and basil in a sprightly sauce for cold cooked shrimp, salmon, carpaccio, or pasta.
: 1993 MC ILHENNY, Paul with Barbara : HUNTER. The Tabasco Cookbook. : Clarkson Potter/ Publishers. : New York. MM Format by John Hartman Indianapolis, IN
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