Mini Sweet Peppers Stuffed With Herbs De Provence Pesto
Ingredients
2 cups fresh spinach leaves
2 cups fresh basil leaves
2 cups fresh flat-leaf parsley
4 garlic cloves, minced
For the pesto
3/4 cup sprouted sunflower seeds [soak in water for 2 hours or more; drain]
3/4 cup pine nuts
2 tablespoons fresh squeezed lemon juice
1 tablespoon Herbs de Provence
Salt and freshly ground black pepper to taste
1 1/2 cups extra virgin olive oil
Tools
.
About
Assemble
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.
Yield:
1.0 servings
Added:
Tuesday, December 1, 2009 - 1:59am
