Difference between revisions of "Pesto Sauce II"
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* 1/2 tsp. [[pepper]] | * 1/2 tsp. [[pepper]] | ||
| − | == | + | == Procedures == |
# Chop [[garlic]] in food processor or blender until minced. | # Chop [[garlic]] in food processor or blender until minced. | ||
# Add next 2 ingredients and chop. | # Add next 2 ingredients and chop. | ||
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# May substitute [[balsamic vinegar]], [[lemon juice]] or a puréed roasted red pepper for the juice. | # May substitute [[balsamic vinegar]], [[lemon juice]] or a puréed roasted red pepper for the juice. | ||
| − | [[Category:Rwandan | + | [[Category:Rwandan cuisine]] |
| − | [[Category:Rwandan Meat | + | |
| + | [[Category:Rwandan cuisine]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Balsamic vinegar Recipes]] | [[Category:Balsamic vinegar Recipes]] | ||
[[Category:Pine nut Recipes]] | [[Category:Pine nut Recipes]] | ||
[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
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Latest revision as of 15:56, 11 July 2012
Description
Ingredients
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1 Tbsp. pine nuts, toasted
- 1/4 cup canned tomato vegetable juice
- 1/2 tsp. pepper
Procedures
- Chop garlic in food processor or blender until minced.
- Add next 2 ingredients and chop.
- Add next 2 ingredients and purée until smooth.
- May substitute balsamic vinegar, lemon juice or a puréed roasted red pepper for the juice.
