Matthew kenny's middle eastern salsa verde

4 Servings

Ingredients

Quantity Ingredient
1 clove garlic
1 scallion
Date: Thu, 24 Oct 1996 12:21:00

Directions

2 TB fresh cilantro

1 TB fresh basil

1 TB fresh parsley

1 TB fresh mint

1 ts ground cumin

1 ts ground allspice

1 TB red wine vinegar

1 TB lemon juice

¼ c 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 ¼ to ⅓ 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 ~0700 (

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