So you made some Pesto which goes really well with the hot ribbons of tagliatelle you made. That kept you interested for a couple of days. But now you’re tired of pasta, and pesto is following close behind to be stored at the back of the fridge and forgotten. It really doesn’t have to end this way. Really. A couple of splashes of lemon and white wine vinegar – and you have revived the green sauce to become Pesto dressing, perfect for drizzling over a tomato and mozzarella salad. The croutons as pictured were made simply preparing a dish of olive oil, ripped fresh thyme, crushed garlic and salt, heating in the oven for a few minutes before tossing in ripped up pieces of a good loaf of white bread and returning it to the oven to crisp. Now if that doesn’t get your taste buds going, then maybe make less Pesto next time…enjoy x
I felt like a fresh salad today, and rather than falling back on my usual BLT combo, I thought I would experiment with a couple of different textures and tastes. What do you think?:
This ranch dressing is so deliciously rich and creamy. There is no other way to describe it. I was really surprised at how intense the flavour is. You can use this like you would any other ranch dressing: on salads, in sandwiches, wraps or on potatoes for potato salad. Soaking the cashew nuts ensures that the cashews blend to a smooth texture.