Tuesday, October 1, 2013

From Dinner to Lunch #2

For dinner we made cilantro pesto zucchini ribbons with tomatoes and artichokes.

I mixed leftover pesto with honey goat cheese in a bowl.

To make a delicious spread for veggies and crackers.

Cilantro Pesto recipe: 

In a food processor or blender mix fresh cilantro, cashews (they were in the pantry), garlic and olive oil until smooth.

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