Remove stems and roughly chop:
- 1 bunch cilantro (65g)
- 1 bunch parsley (65g)
In a food processor, pulse together:
- 1 large clove garlic
- 1.5 tablespoons lemon juice
- 1.5 teaspoons salt
- 2-3 jalapeno’s, seeds removed
- 6 Roma or 4 whole tomatoes (or sub 1/2 of a 28oz can whole peeled tomatoes, drained)
- Drizzle or olive oil (optional)
Stephanie's Green Salsa
Ingredients
- 1 bunch parsley (65g)
- 1 large clove garlic
- 1.5 tablespoons lemon juice
- 1.5 teaspoons salt
- 2-3 jalapeno's, seeds removed
- 6 Roma or 4 whole tomatoes (or sub 1/2 of a 28oz can whole peeled tomatoes, drained)
- Drizzle or olive oil (optional)
Instructions
1
Remove the stems from the parsley and cilantro; roughly chop; add to a food processor; pulse until roughly chopped.
2
Add the rest of the ingredients and pulse until combined.
Notes
For Stephanie's quesadilla: Spread pesto along half of a flour tortilla. Top with rice, pinto beans, spinach, and mozzarella. Heat until cheese is melted. Top with fresh tomatoes, thinly sliced English cucumbers, and diced red onion. Fold the tortilla. Top with salsa, a dollop of basil and a dollop of sour cream.
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