Tilapia Recipe From Vernon Manor

Pesto sauce

2---cups fresh basil leaves
1/3 cups pine nuts
2       meduim cloves of garlic
½  cup grated parmesan cheese
½ cup extra-virgin olive oil
salt and pepper to taste

place the basil and garlic and pinenuts in to food processor and turn on.
This will make a paste, add the oil to the mix. This can be store in the
refrigerator for a week, use glass, it will stain plastic.

Hollandaise sauce

3       large egg yolks
3       teaspoon fresh lemon juice
white pepper or hot red pepper sauce
salt to taste
    ½   cup very warm to hot clarified butter

       place the eggs and lemon in the blender, turn to high speed setting
for one minute, while still running add the hot butter in a steady slow
stream till the mixture is thick. To be served warm