Ingredients:
- 2 cups white whole-wheat flour (can use regular whole-wheat or all-purpose)
- 2 large baking potatoes like russet potatoes, boiled or zapped in the microwave until a fork stuck in the middle sinks through. Peel and mash, making sure there are no lumps. I put mine through a potato ricer.
- 2 tbsp olive oil
- 1 tsp salt
Sundried Pesto Sauce:
- 2/3 cup of oil-packed sundried tomatoes
- 1/4 cup extra virgin olive oil
- A handful (around 1/4 cup) of walnuts
- 1 tsp dried basil leaves
- 3 cloves garlic, chopped
- 1/2 tsp red chili powder, like cayenne
- Salt to taste
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