Ingredinets:
- 1 1/2 cups fresh basil leaves
- 3/4 cups olive oil
- 3 tablespoons white vinegar
- 2 cloves garlic, minced
- 3/4 cups parmesan cheese, grated
- 3/4 teaspoon salt
- 4 cups bean sprouts
- 2 large tomatoes, peeled and sliced round
- 4-5 lettuce leaves, washed.
how to make:
- To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth. Keep aside.
- Line a salad plate with lettuce leaves.
- Spread the bean sprouts over it.
- Place the sliced tomatoes over the bean sprouts.
- Spoon the Pesto over the salad. Serve at once.
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