Recipe - Hot Damn Green Sauce (Tabasco)

1 cup Fresh cup parsley; rinsed
and dried
1 cup Fresh watercress leaves;
rinsed and dried
1 tablespoon Butter or margarine
1 cup Packed fresh basil leaves;
rinsed and dried
One fourth cup Pine nuts or almonds;
toasted
One fourth cup Fresh lime juice
One fourth cup Olive oil
2 small Garlic cloves; minced
1 teaspoon 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.

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.

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998