Salsa pesto

Yield: 1 Servings

Ingredients:

2 c Fresh basil leaves - -loosely packed
1/4 c Onions - chopped
2 tb Garlic - chopped
1/2 lb Butter - softened
1 c Olive oil
1/2 c Parmesan cheese - grated
1/4 c Pine nuts - toasted
1 ts Salt
1/4 ts White pepper

Instructions:

1. Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor bowl and puree. Set aside in a large bowl. 2. Put one stick of butter into the processor and give it a whirl. Add half the olive oil followed by another stick of butter followed by the other half of the olive oil blending well as you go until you have a thick liquid. 3. Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese salt and pepper. Stir well until completely blended. NOTE: When making pasta with pesto put hot cooked pasta into a skillet over medium heat. Spoon four tablespoons of pesto sauce over the pasta and with a kitchen fork toss and blend with the pasta. The sauce will break if you put it into the skillet first - always stif the sauce into the pasta rather than vice-versa. Makes 3 cups - enough for 12 servings. Chef Andrea Apuzzo says Pesto sauce - green and aromatic - is a

rich, herbal concoction which has seemingly endless uses. Once you

make it, you will find yourself putting it not only in pasta (the

classic pesto employment), but also in soups, on top of chicken,

with

fish, and lots of other things. We make a pesto butter sauce - not

really traditional, but most delicious.

His book, La Cucina di Andrea's, is available at his fine restaurant

in Metairie, Louisiana. I've had one of the finest meals I've ever

had at his establishment. It is located at

Andrea's Restaurant

3100 Nineteenth Street

Metairie, Louisiana 70002

If you love Italian food, you will want to have this fine cook book.

Source: La Cucina di Andrea's

From: Steve Herrick Date: 05-14-92

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Title: SALSA PICANTE

Categories: Misc, Sauces, Mexican

Yield: 2 Cups

2 c Tomatoes; very ripe

1/2 c Hot peppers; diced

1 lg Onion; minced

2 Garlic cloves; crushed

2 tb Salad oil

2 tb Vinegar; to 4 tb.

1 ts Salt; to 2 ts.

Cut tomatoes into quarters, and put through food mill or blender with

other ingredients. Sauce may be simmered for 15 minutes, if desired.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy

Coleman.

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Title: SALSA PICANTE #9

Categories: Salsas

Yield: 1 Servings

2 c Tomatoes, canned, with juice

1 sm Onion

2 Chile serrano

1 pn Sugar

Salt, to taste

Now are we talking about the mild, Old El Paso-type green chiles

(which are a mild sort of chile poblano), or are we talking about

jalapenos and serranos? It makes a buncha difference. Salsa picante

(which is what we mean when we talk about salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean here's a recipe. One serrano equals two jalapenos. If you use jalapenos removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly pour into a pint jar and refrigerate or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez FROM: PAT STOCKETT DATE: 08-07-93