© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

An easy, low-calorie and protein rich recipe that works as a starter or light lunch. It's great to serve the family on a lazy weekend. With just a few simple ingredients, you can make this salad in minutes! A delicious parsley and radish top pesto dressing brings sweet ripe cherry tomatoes and hard-boiled eggs perfectly together. Homemade pesto is for sure fresher and more tasty than store-bought varieties, but if you are short on time, it's perfectly fine to use a good store-bought one.

Parsley Pepita Pesto

4 Eggs
350 g Cherry tomatoes, halved
Sea salt
Freshly milled black pepper

1 bunch Parsley
1 bunch Radish greens 2 Garlic cloves
50 g Pepitas
Sea salt
Freshly milled black pepper
50 ml Olive oil

Place eggs in a saucepan. Cover with cold water. Bring to boil. Reduce heat to low. Simmer for 7 minutes for hard boiled eggs. Drain and refresh under cold running water. Carefully peel and quarter eggs. Season with salt and pepper.
Wash and dry the cherry tomatoes. Cut them in half and season with salt and pepper.
Rinse and dry the parsley and radish greens. Roughly chop the herbs and garlic cloves. Place them in a food processor together with pepitas. Pulse a few times to roughly chop the seeds. You don't want it pureed completely. Transfer the mixture into a bowl, season and stir in olive oil. You can also use a mortar and pestle to pound the ch...