Thursday, July 29, 2010
Dinner from the Garden
I made fresh basil pesto using this recipe and put it on the tofu. I diced up a cucumber and tomato from the garden and poured a homemade balsamic vinaigrette with fresh parsley over it. Growing your own food and eating it is fun!
With the leftover pesto, you can freeze it, and use it over Trader Joe's Gnocchi, which we had for dinner later this week. Or you can make pesto quesadillas, using tortillas, tomatoes, spinach, cheese and pesto. They rule and are plain, simple and thrifty, my friends.