Vicci,
I have all the ingredients to your Pink Sauce ready, but I have a question - Do you put an immersion blender stick to the sauce, or does it really "cook down" to something less than chunky.
The reason why I ask is because I bought Roma tomatoes because I always use them for a sauce base.
And also, how do you julienne your basile leaves? (I rolled them all up stemwise side and cut crosswise wrong? let me know!)
Barbara
I have all the ingredients to your Pink Sauce ready, but I have a question - Do you put an immersion blender stick to the sauce, or does it really "cook down" to something less than chunky.
The reason why I ask is because I bought Roma tomatoes because I always use them for a sauce base.
And also, how do you julienne your basile leaves? (I rolled them all up stemwise side and cut crosswise wrong? let me know!)
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.