While washing boatloads of romaine and red lettuce, yesterday, I thought to myself, "Why not?" Thus was borne Parsley-Lettuce Pesto. We quickly devoured the first batch of just-parsley and found ourselves wanting more... and more. I doubt that I'll ever indulge in the oily, salty, strong-tasting basil variety again. Why bother, when less seems like so much more??
This time 'round, I crammed as many lettuce leaves into the (link) earlier equation and used a combo of toasted pine and walnuts, as well as some roasted garlic. Be sure to crisp washed lettuce in fridge for a few hours, before using. You'll be amazed by the crunch in your end product.
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| Pesto, Cucumber, Avocado and Spicy Mustard on a Roll |
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| Adorning a veggie-eggwhite omelette Buon Appetito! |
