Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSauces - Lemon Verbena
Famous Authors (View All Authors)
Sauces - Lemon Verbena Post by :JBSikes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :710

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.
If you like this book please share to your friends :
NEXT BOOKS

Sauces - Pesto -  Pesto Recipes By Becky Sauces - Pesto - Pesto Recipes By Becky

Sauces - Pesto -  Pesto Recipes By Becky
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
PREVIOUS BOOKS

Sauces - Jalapeno Sunflower Seed Pesto Sauces - Jalapeno Sunflower Seed Pesto

Sauces - Jalapeno Sunflower Seed Pesto
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT