Recipe - Pine Nut Sauce (Modified)

2 tablespoon Pine nuts
2 tablespoon Bread crumbs; seasoned
2 Cloves garlic; smashed
Cajun seasoning; to taste
One half cup Hot water
1 teaspoon Extravirgin olive oil
1 teaspoon Lemon zest; minced
1 teaspoon Fresh lemon juice

Based on a recipe in The Savory Way by Deborah Madison (1990): "Pine nut
sauce is delicious on warm beans, especially white beans and chick peas,
and with grilled and stirfried vegetables. It can be used whenever walnut
sauce is call for. It will keep for a week or more in the refrigerator. "

Dry pan roast the pine nuts and breadcrumbs in a skillet over medium heat
until browned. Put the bread, pine nuts, cajun spice, lemon peel, and
garlic in the work bowl of a food processor and chop.

Add lemon juice and oil. Whir to blend, then with the motor running,
gradually pour in some water and process until a paste is formed.

Season with salt and pepper (optional); use as a thickener and or sauce for
a stew or stew fry; adding water as needed.

Recipe: 91.6 cals, 6.4 g fat, 57.2% cff SERVED WITH Spicy Eggplant Pita
with Nut Sauce: 407 cals, 11.2 g fat, 22.6% cff

Recipe by: PatHanneman Sep 1997 Riverside

Posted to Digest eatlf.v097.n222 by KitPATh phannema@wizard.ucr.edu on
Sep 04, 1997