Quote:
Originally Posted by Metro
Pesto made from scratch (using walnuts instead of pinenuts -- which yields a less creamy and more textural sauce) with vegetable pasta. Have portioned the remaining pesto out into ice cube trays for future use on nights I don't feel like cooking. Delish on a cold evening like tonight!
|
PESTO +
Hot spagetti squash, veggie samich, sour cream (kicker dip), plain yoghurt (also dip), in scrambled eggs, hot plain broth, add cayenne if you have cold, leftover chicken (make salad), tomato mozzarella cheese salad, chicken or veggie soup, dressing for green salad.... love pesto...
so many uses, so good for ya.