Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 @@@@@ Moroccan Pesto 1/3 cup chopped parsley 1/3 cup chopped cilantro 2 garlic cloves 1 tablespoon toasted cumin seed (see note) 2 tablespoons fresh lemon juice 4 tablespoons extra-virgin olive oil, (1/4 cup) Salt to taste Mortar and Pestle Method: Place the parsley, cilantro, garlic, cumin, lemon juice, and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle. Add the remaining olive oil. Food Processor Method: Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon of the olive oil in the bowl of a food processor. Pulse until mixture forms a paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to mix well. Author: Chef Tamara Murphy for her Seattle Washington Brasa restaurant. Source: Adapted from Coastal Cooking with John Shields Broadway Books ©2004 Formatted by Chupa Babi in MC: 08.24.07 Note: To toast cumin seeds, heat oven to 400 degrees F. Spread seeds on a baking sheet and cook until fragrant, about 3 to 4 minutes. ChupaNote: of course I added 1 teaspoon of red pepper flakes! ----- ______________________________\ ____ Luggage? GPS? Comic books? Check out fitting gifts for grads at Search http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz Quote Link to comment Share on other sites More sharing options...
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