Recipe - Indian Mint Pesto

1 cup Mint leaves; tightly packed
2 tablespoon Finely chopped Jalapen~o
peppers
2 tablespoon Finely chopped onion
One half teaspoon Finely chopped fresh ginger
4 teaspoon Lemon juice
3 tablespoon Almond butter
Salt to taste

Date: Thu, 30 May 1996 01:03:33 0500

From: rael@EbiCom.net
All recipes from: _Sauces: Classical and Contemporary Sauce Making_
(copyright 1991by James Peterson) (ISBN: 0442237731)

Combine all the ingredients in a food processor and puree until the mixture
is smooth, for about 20 seconds. Yield: 1 cup (250ml)

CHILEHEADS DIGEST V2 #334

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.