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Saucy: Pistou, Emerald Green Herb Sauce

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Greetings, Basils. Appetizers love to be treated to delicious sauces, purees, and marinades. Lobster wontons fancy soy-lime sauce, prosciutto-wrapped pears love balsamic, and mini-crab croquettes are obsessed with tomato-happy guacamole. So enjoy the Saucy, the art of making hot and cold sauces.

Curly Parsley Picture, Dresses & Appetizers

Photography by Brandon Maya

Pistou (Herb Puree)
1 Cup Cilantro, blanch, shock, and remove big stems
2 Cup  Basil, blanch, shock, and remove big stems
3 Cup Parsley, blanch, shock, and remove big stems
1/2 clove Garlic, minced
½ Lemon, zested
½ Lemon, juiced
1 Tbsp Parm, grated
3 Tbsp Canola oil
Kosher Salt, to taste

1. Place in blender on high. Blend until all is smooth. Salt to taste.

Emerald Orzo with Pistou and Parmesan
2 Cups orzo
Parmesan Cheese
Pistou, to taste

1. Boil Orzo in salted water until al dente, about 6 minutes. Drain and lightly toss in olive oil.

2. Add to a bowl and mix in pistou and salt to taste. Garnish with shaved parmesan cheese.

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More Saucy Posts:
Soy, Ginger and Sake Sauce

2 Comments leave one →
  1. 11 am

    Looks good.

    • brandon maya permalink*
      11 pm

      Thanks CultureChoc2010,
      The rigatoni with steak, sauce on your blog, sounds lovely. I wonder how I could make that into an appetizer…hmmm….! Enjoy the Pistou Pasta recipe.

      Love, Peace and Pistou,
      Brandon Maya

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