| Pesto with Jalapeno
1/4 cup of pine nuts
5 Garlic cloves, peeled
1 small Jalapeno, halved & seeded
1 cup of parsley
2 cups of basil leaves
1/2 cup of olive oil
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Put nuts, garlic and jalapeno in food processor; process 30 seconds. Add parsley, basil and oil; pulse a few times to mix greens into oil. Process about 30 seconds, until mixture is finely pureed. Yield: About 1 cup. Adapted from Jacques Pepin, "The (Louisville, KY) Courier-Journal". July 22, 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip |
