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4a73a461 41da 43d1 9898 dcde73d22e48  2017 02 09 23 58 27
Samantha
Samantha

Sundried Tomato and Herb Pesto

Used up all the herbs I had in the fridge, a combination of basil, parsley and mint, maybe 4 -5 cups total. Added a clove of garlic, 1/3 ish cup toasted pine nuts, salt and olive oil to blend. Serve it up on toast/a sandwich, with eggs, or as a dip for veggies.