This morning for breakfast I made cilantro pesto again (cilantro, lime juice, pecans, parmesan cheese, and olive oil) and had it on a soft boiled egg. That was pretty yummy!
I then put together another tabouli salad - cucumber, garlic scapes, flat parsley, tomato and bulgur wheat. This time I have coarse bulgur rather than fine, and it's amazing to me how much it changes the whole salad. It looks much more like store bought tabouli (although I think it tastes much much better...).
Still have a lot of greens to go...I might end up blanching and freezing them if I don't get to them all in a reasonable amount of time!
I then put together another tabouli salad - cucumber, garlic scapes, flat parsley, tomato and bulgur wheat. This time I have coarse bulgur rather than fine, and it's amazing to me how much it changes the whole salad. It looks much more like store bought tabouli (although I think it tastes much much better...).
Still have a lot of greens to go...I might end up blanching and freezing them if I don't get to them all in a reasonable amount of time!
Recipe please for the cilantro pesto! Our HEB used to sell it but stopped. I'm addicted to it, love it on pita bread.
ReplyDeleteSure thing - 1 bunch of cilantro (stems removed), 1 T. lime juice, 2-4 T. olive oil, 1/4 c. parmesan cheese, and a handful of pecans. Pulse in a blender or food processor, add salt and pepper to taste, and enjoy!
ReplyDeleteOption: Toasting the pecans in skillet in a tablespoon or two of the olive oil to give it a nuttier flavor. Thanks, Donna, for the initial suggestion. I've been tweaking.
ReplyDeleteI agree about the toasting but that just seemed like too much work when I was making the pesto for breakfast...
ReplyDelete