Rate this recipe
0/5
(0 Votes)
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
Details
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.
You'll also love
- NOLA Crawfish-Stuffed Deviled Eggs 0/5 (0 Votes)
- Slow Smoked a Pork Loin 0/5 (0 Votes)
- Cranberry Streusel Coffee Cake 0/5 (0 Votes)
- Apple Spiced Olive Oil Cake 0/5 (0 Votes)
- 1770 House Meatloaf with Garlic... 0/5 (0 Votes)
- Corn Starch Pudding 0/5 (0 Votes)
- Savory Oats with Brie and Cherry... 0/5 (0 Votes)
- Oprah's Corn Chowder 0/5 (0 Votes)
Review this recipe