July 13, 2007

Modified Parsley Pesto

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.

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