Yum-Yum. Parsley Pesto + sundried tomatoes. I was inspired by this, and just added a bunch of sundried tomatoes in the processor so that it wasn't quite so earthy. Delish!
Pesto Ingredients:
- Juice of 2 lemons
- 3 cloves of garlic
- 2 cups fresh parsley leaves
- 1/4 cup pine nuts
- 3/4 cup parmesan cheese
- 3/4 cup extra virgin olive oil
- 1/2 cup sundried tomatoes
Blend in food processor. Freeze if needed.
With a side of baby spinach salad and homemade crutons. Putting those stale bread heel pieces and smashed frozen whole wheat hamburger buns from graduation to good use.
July 13, 2007
Modified Parsley Pesto
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