Mini Sweet Peppers Stuffed With Herbs De Provence Pesto
2 cups fresh spinach leaves
2 cups fresh basil leaves
4 garlic cloves, minced
For the pesto
3/4 cup pine nuts
1 tablespoon Herbs de Provence
1 1/2 cups extra virgin olive oil
Cut off the tops of each mini sweet pepper. Remove the peppers core and seeds, and stuff with pesto. Serve right away or arrange on a platter, cover, and refrigerate until ready to serve.
Read the post for this recipe here.
December 1, 2009