Indian mint pesto

8 Servings

Ingredients

Quantity Ingredient
1 cup Mint leaves; tightly packed
2 tablespoons Finely chopped Jalapen~o peppers
2 tablespoons Finely chopped onion
½ teaspoon Finely chopped fresh ginger
4 teaspoons Lemon juice
3 tablespoons Almond butter
Salt to taste

Directions

Date: Thu, 30 May 1996 01:03:33 -0500 From: rael@...

All recipes from: _Sauces: Classical and Contemporary Sauce Making_ (copyright 1991by James Peterson) (ISBN: 0-442-23773-1) Combine all the ingredients in a food processor and puree until the mixture is smooth, for about 20 seconds. Yield: 1 cup (250ml) CHILE-HEADS DIGEST V2 #334

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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