We came up with this dressing one evening when we were cooking a supper that needed a salad. Normally we would have had a mesclun salad with vinaigrette. However, the only lettuce we had was iceberg, which doesn't take well to a vinaigrette dressing. So, we decided to experiment and came up with this dressing. It's simple, and very tasty on a lettuce such as iceberg which needs a dressing with more body than vinaigrette. This dressing also adds a lot to a wrap with Rice Pilaf (see recipe), hummus, and assorted fresh veggies.
Pesto literally means "paste" in Italian. And there have come to be many different varieties of this tasty paste. But my favorite is still the traditional basil pesto. The proportions of the ingredients may be altered to the cook's preference.
I've become a real fan of this dressing. I use it as an alternative to vinaigrette on occasion, and also as an ingredient in different types of wraps, of which I'm also a great fan!
Boiling the egg is what takes the most time, and the taste is worth every moment waiting for it to cook.
There was a time when I thought I could be a vegetarian every day, except for Thanksgiving. That has changed! I do feel so thankful for all that I've learned about how wonderful vegetarian cuisine can be, and doubly thankful to have this opportunity to share the results in this way.