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!


  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.

  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!

  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.

  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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