INGREDIENTS
2 oz extra virgin olive oil (best quality you can find it)
1.5 oz cashews (nuts, if not available)
1 ounce coconut milk (preferably fresh)
Big fresh thyme 1 oz (Basil if not available, but must be sweet)
1 ounce fresh parsley
½ teaspoon ginger (or more if it is warm, preferably fresh)
Salt (less than you think), pepper
A dash of hot sauce (optional)
PREPARATION
The preparation is very simple: Mix all ingredientsin blender and blend until a thin consistency. Too fat? Add the olive oil. Too thin: add peanuts. Flavor, salt, pepper and ginger. In the Caribbean, add a dash of hot sauce, which raises the flavor.
Where Italian pesto combined with parmesan cheese, pesto sauce, not the Caribbean, because of conflicts with the taste of coconut milk.
In addition to the traditional pasta sauce, is also great for sandwiches of French bread or toast. More innovativeuse it on steak, vegetables ......
If you want to make this recipe, but not great thyme (not to all tastes like thyme) use basil. It does not taste the same, but the best option.
Big Thyme restaurant is a wonderful plant aloe vera used in many dishes.
Aloe Vera is the gourmet restaurant at the Paradise Bay Resort in Grenada www.paradisebayresort.net.
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