Sunday, January 07, 2007
Cilantro Pesto and White Bean Quesadillas
Mmm! This is a new favorite from The Grit Restaurant (a vegetarian place in Athens, GA) Cookbook.
Leaves of 12 cilantro stems
1/2 c. walnuts
1/2 c. freshly grated Parmesan cheese
1/4 tsp. minced fresh garlic
1/4 tsp. freshly ground black pepper
Extra virgin olive oil
1 (15.5 oz) can white beans, drained
Butter or vegetable oil
4 lg. flour tortillas
4 cups shredded white cheddar cheese (we used half this much)
1/2 c. of your favorite salsa
1/4 c. sour cream
In food processor, combine first five ingredients and pulse to combine. Slowly add enough olive oil to make a thick pesto. Puree until smooth. In medium mixing bowl, gently combine the beans and pesto.
Place a skillet lightly coated with butter or vegetable oil over med-high heat and lay a tortilla inside. Cover with a handful of cheese and a layer of 1/4 of the pesto and white bean mixture. When cheese begins to melt, fold tortilla in half. Brown each side of quesadilla as desired. Repeat with remaining tortillas. Serve with the salsa and sour cream.
Leaves of 12 cilantro stems
1/2 c. walnuts
1/2 c. freshly grated Parmesan cheese
1/4 tsp. minced fresh garlic
1/4 tsp. freshly ground black pepper
Extra virgin olive oil
1 (15.5 oz) can white beans, drained
Butter or vegetable oil
4 lg. flour tortillas
4 cups shredded white cheddar cheese (we used half this much)
1/2 c. of your favorite salsa
1/4 c. sour cream
In food processor, combine first five ingredients and pulse to combine. Slowly add enough olive oil to make a thick pesto. Puree until smooth. In medium mixing bowl, gently combine the beans and pesto.
Place a skillet lightly coated with butter or vegetable oil over med-high heat and lay a tortilla inside. Cover with a handful of cheese and a layer of 1/4 of the pesto and white bean mixture. When cheese begins to melt, fold tortilla in half. Brown each side of quesadilla as desired. Repeat with remaining tortillas. Serve with the salsa and sour cream.
