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| Parsley Pesto on Egg Quesadilla |
I'm constantly torn when buying fresh herbs. On the one hand, a tablespoon or two can drastically improve a dish. On the other, it can be hard to use up a whole bunch of herbs before they go bad and I hate wasting food. To address this dilemma, I've amassed a collection of awesome pesto recipes over the past few years. I've made basil pesto, of course, but also cilantro and even kale. This walnut parsley recipe is a relatively new one from Elise and was an enjoyable way to use up a bunch of parsley. I made a half batch and ate it first in whole wheat pasta, then as a topping for
my breakfast (pictured above), and finished it off by thinning with lemon juice to use as a salad dressing. All were fantastic! For those of you who are wondering, pesto freezes very well ;) Happy cooking!
Sunday:
Broccoli avocado toss
Monday - Wednesday: Dinner out
Thursday:
Parsley pesto with
orange- and habanero-glazed carrots
Friday and Saturday: Dinner out
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