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Full Online Book HomeLearning KitchenSauces - Lemon Verbena
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Sauces - Lemon Verbena Post by :JBSikes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :788

Click below to download : Sauces - Lemon Verbena (Format : PDF)

Sauces - Lemon Verbena

3 garlic cloves
2 cups lemon verbena, firmly packed
2/3 cup walnuts
3/4 cup Parmesan cheese
2/3 cup olive oil
salt and pepper, optional

Process garlic, herb and nuts in a food processor. Add Parmesan cheese.

With machine running, slowly add oil. Add salt and pepper, if desired.

Let stand for 5 minutes to let flavors "marry" before serving.

Serve on vegetables, seafood, or pasta.
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Yield: 2 cups 1 cup Basil leaves 2 tsp. Garlic, minced 1/2 cup Olive oil 2 tbl. Pine nuts, chopped 1/8 tsp. Salt Freshly ground black pepper Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt and nuts together with a mortar and pestle, then beat in the olive oil. Use in soups or toss with hot pasta and serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze. Winter-Style Pesto Sauce

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1 jalapeno pepper, seeded 1/3 cup sunflower seeds, toasted 1 1/2 cups cilantro 1 1/2 cups parsley 2-3 cloves garlic 1/4 cup parmesan cheese, fresh grated 1/2 tsp. salt 6 Tbl. olive oil In a food processor or blender, add jalapeno, sunflower seeds, cilantro, garlic, parsley, salt, and 3 Tbl. olive oil. Process until roughly chopped. Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix. Cook pasta and mix with pesto, roughly 1 Tbl. pesto per 2 cups pasta. Top with fresh grated Parmesan cheese. Serve with Italian sausage braised with red wine