Recipe - Matthew Kennys Middle Eastern Salsa Verde

2 tablespoon Fresh cilantro
1 tablespoon Fresh basil
1 tablespoon Fresh parsley
1 tablespoon Fresh mint
1 teaspoon Ground cumin
1 teaspoon Ground allspice
1 Clove garlic
1 Scallion
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
One fourth cup Extra virgin olive oil
pn Cayenne pepper
pn Black pepper

A pesto made with many herbs flavors and less oil than usual. Roughly chop
fresh herbs; dice the onion. Have all measured. Put into a food processor
in listed order. Stop when a paste forms (about 1 minute maximum) Makes
about One fourth to 1/3 cup of pesto.
Transfer to a glass or plastic container. Cover surface with piece of
plastic wrap. Refrigerate until needed.

Use 1 tablespoon per serving of risotto, pasta, stews, sauces, broths,
etc., or to taste taste. Flavors are intense.
Printed in Prevention November 1996. [Pat H. McRecipe, Oct 1996]
Recipe By : Matthew Kenny, chef, Matthews Restaurant, NYC

Posted to Digest eatlf.v096.n198

Date: Thu, 24 Oct 1996 18:13:29 0700 (PDT)

From: PatH phannema@wizard.ucr.edu