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1995-09-27
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748b
From: tww@quartet.ho.att.com (Tracy)
Newsgroups: rec.food.recipes
Subject: Red Pepper Pesto
Date: 16 May 1995 09:56:37 -0600
Message-ID: <9505111649.AA22480@quartet.ho.att.com>
This is from the April 1995 issue of Bon Appetit. I've
used it with bite-sized pieces grilled chicken as an
appetizer like they suggest, but I've also served it
with spicy grilled shrimp and with tortellini.
Tracy
Red Pepper Pesto
7 1/2 oz jar roasted red peppers, drained
1/2 cup cilantro
6 TB olive oil
3 TB red balsamic vinegar
salt and pepper
1/2 cup toasted, slivered almonds
- Place first 5 ingrediants into food processor.
Process until almost smooth.
- Add almonds, process until almonds are broken
up but not completely smooth.