Friday, July 6, 2012

Working Through the Greens

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!


4 comments:

  1. Recipe please for the cilantro pesto! Our HEB used to sell it but stopped. I'm addicted to it, love it on pita bread.

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  2. Sure 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!

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  3. Option: 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.

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  4. I agree about the toasting but that just seemed like too much work when I was making the pesto for breakfast...

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