deliciousness.

i love sunflower kitchen’s zesto pesto….a spicy cilantro pesto that just makes everything better. today i added some to scrambled eggs and it was AWESOME! this might just be pesto week….i’m going to bake some chicken smothered in it and i might also grill some pesto soaked shrimp in a few days. and if i’m feeling super lazy, i’ll just add a little scoop of it to some fresh made pasta. jealous??? :P

Ingredients

- medium sized tomatoes

- Eggs

- Fresh Basil

- Extra virgin olive oil

- Salt / Pepper to taste

Steps

- Preheat the oven to 375degrees

- Chop fresh basil and toss them in a bowl with a drizzle of olive oil and some salt and pepper to create a rub.

- Cut out the tops off the tomatoes and scoop out the seeds with a spoon. You want nice hollow centres so when you drop the egg, it stays in place.

- Rub the inside of the tomato generously with the basil rub.

- Place the tomatoes on a baking sheet, and put them into the oven for 8-10 minutes. If you wish to wrap a piece of proscuitto or bacon around the tomato, cook for a longer period of time.

- Take the tomatoes out, and drop an egg into each. Try not to crack the yolk.

- Place the tomatoes carefully back in the oven for another 8-10 minutes, until desired doneness.

- Sprinkle a little basil, salt over the tomato and serve immediately.

cherry tomato bocconcini bites

i saw these at a party a few months ago and was impressed by the simplicity. they are easy and SUPER tasty! i serve them when people come over and i also make em for a quick, lazy lunch for myself sometimes (like today).

all you need: sweet cherry tomatoes, mini bocconcini balls, basil leaves.

you can cut the cheese and tomatoes in half like in the picture above, or just leave them whole. you can add some salt, pepper and olive oil or just eat it plain.

delish.

love pesto. this recipe is from 101cookbooks.com. here’s what you need:

• 1 large bunch of basil, leaves only, washed and dried

• 3 medium cloves of garlic

• one small handful of raw pine nuts

• roughly 3/4 cup parmesan, loosely packed and FRESHLY GRATED

• a few tablespoons of extra-virgin olive oil

click pic for more deets