Friday, April 17, 2009

Sofrito Pesto

  • 2 Large Cubanelle Peppers
  • 2 Cups of Fresh Cilantro, packed
  • 4 Cloves Garlic
  • 1 Large Onion
  • 4 Tablespoons Tomato Paste
  • 1/2 Tsp Sea Salt
  • 2 Tbsp Olive Oil
Coursely chop peppers, cilantro, garlic and onion. Place all ingredients in a food processor and blend until smooth. Set aside the amount you will use that day. Freeze the rest in an ice-cube tray, then remove frozen chunks and store in a plastic bag in the freezer. Defrost and use individual cubes as needed.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.