COLD GINGER PESTO SAUCE

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COLD GINGER PESTO SAUCE

1/2 c light salad oil

1/2 teaspoon salt

1/4 c green onions, minced

1/4 c ginger, minced

2 tablespoon shallots, minced

1/4 c lightly packed cilantro,minced

1/8 teaspoon white pepper

1/2 c macadamia nuts, finely chopped

 

 

In a small saucepan, heat oil, add salt and cook for 2

to 3 minutes. Cool. Stir in ginger, green onions,

cilantro, shallots, white pepper and macadamia nuts.

Makes 1 cup.

 

AUTHOR: Posted to Recipe Archive - 06 Oct 96

SOURCE: Chef2chef.com

Formatted by Chupa Babi in MC: 05.21.07

 

ChupaNote: add some red pepper flakes! Its a terrific

sauce and very flexible. You can replace the cilantro

with fresh parsley, mint, oregano, or sorrel. Use any

kind of nut you like, as long as they aren't salted.

 

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