Ingredients:
- 2 poblano peppers, seeded
- 1/2 cup grated parmesan
- 1/2 cup fresh cilantro
- 2 cloves of garlic
- 1 tablespoon chili powder
- 1/4 cup olive oil
- salt to taste
I poured the entire batch of pesto in a nonstick frying pan with 1 pound of fresh shrimp and let it all cook together for about 4 minutes on medium high until the shrimp was done. I put the shrimp on warm tortillas with some coleslaw mix (the dry kind in the bagged salad section.) Then I just spooned some extra pesto out of the pan on top.
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