Pesto Quinoa with Local Tomatoes and Corn

By angelahon

Pesto Quinoa with Local Tomatoes and Corn

Ingredients

• 2 cup quinoa, cooked
• 2 cups fresh basil leaves
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/3 cup walnuts
• 4 garlic cloves, minced
• salt and pepper to taste
• 1 corn on the cob, cooked
• 1 cup cherry tomatoes

Preparation

Step 1

Cook the quinoa according to the packages instructions, set aside.

In a food processor, add the basil leaves and olive oil. Next incorporate the Parmesan cheese, walnuts and garlic. Pulse a few times to combine and sprinkle in the salt and pepper. Scrape the bowl with a spatula.

Combine 2 cups of your cooked quinoa with 1 cup of your freshly made pesto. Top with cherry tomatoes, cut in half and corn cut off the cob.