Lentil "Meatballs" In Lemon Pesto
- 2 Cups Cooked Lentils
- 2 Eggs, lightly beaten
- 3/4 Cup Ricotta
- 1/4 Cup Fresh Grated Parmesan Cheese
- 1 Large Clove Garlic, minced
- 1/2 tsp. Fennel Seed, crushed
- 2 Tbsp. Finely Chopped Fresh Parsley
- Hefty Pinch of Dried or Fresh Thyme
- 1 tsp. Each Sea Salt and Pepper
- 2/3 Cup Breadcrumbs (fresh or panko, preferably)
- Lemon Pesto Sauce
- 1 Clove Garlic
- 1/4 Cup Pinenuts
- Zest and Juice of one Meyer Lemon
- 1/2 tsp. Sea Salt
- 1 Cup Packed Basil Leaves
- 1/4 – 1/3 Cup Extra Virgin Olive Oil
- 2 Tbsp. Grated Parmesan
- 2 Tbsp. Water to thin
- This recipe is vegetarian
- Produce
- Basil, Packed Leaves (1 Cup)
- Garlic (2 Large Clove)
- Lentils, Cooked (2 Cups)
- Meyer lemon, Zest and Juice of (1)
- Parsley, Fresh (2 Tbsp.)
- Pinenuts (1/4 Cup)
- Thyme, Dried or Fresh (1 Hefty Pinch)
- Condiments
- Lemon pesto sauce (1)
- Cooking & Baking
- Each sea salt and pepper (1 tsp.)
- Fennel seed (1/2 tsp.)
- Olive oil, Extra Virgin (1/4 Cup)
- Sea salt (1/2 tsp.)
- Bread & Baked Goods
- Breadcrumbs (fresh or panko (2/3 Cup)
- Drinks
- Water to, thin (2 Tbsp.)
- Dairy
- Parmesan, Grated (2 Tbsp.)
- Parmesan cheese, Fresh Grated (1/4 Cup)
- Ricotta (3/4 Cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published December 30, 2011 (1 year ago).
372 people saved this recipe.
