Mini Sweet Peppers Stuffed With Herbs De Provence Pesto
By: Ingrid
Published: Tuesday, December 1, 2009 - 1:59am

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

Preparation

1 Blend all the ingredients in a blender or food processor until smooth.

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.