Appears in Cook's Country August/September 2005
Instead of a mild, mellow pesto sauce for this salad, we turned up the heat by adding jalapeños.
For our Zesty Shrimp Pasta Salad recipe, we combined basil with cilantro, walnuts, lime, jalapeño, and anchovies into a complex-flavored paste bold and sharp enough to flavor a pasta salad. We toasted the walnuts in a skillet over medium he...