Pesto French Toast:
Basic Basil Pesto Sauce
Yield: about 1/2 cup
1 cup fresh basil leaves
1 clove garlic
2 tbsp chopped toasted walnuts
1/4 cup parmesan cheese
1/4 cup olive oil
Salt and pepper to taste
1. Combine all ingredients in a food processor (you can try a blender, but it will be more difficult). Pulse until desired pesto consistency is achieved.
2. Refrigerate in an air-tight container.
We had this Pasta e Fagioli soup last night, with homemade rosemary and garlic focaccia.
I also made a tasty and healthy dessert - poached pears! Recipe for this coming later in the week.
Here's hoping the weatherman is right, and I'll have fifty-degree temps for my run this afternoon! Today marks the first day of a new training plan, designed to build strength and speed, so I'll be ready to really tackle some serious distance training when the weather warms up.