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Make sure to crush up the herbs, especially the rosemary, for maximum flavor. Remember to mix the herbs and flour separately so that there is an even mixture of herbs into the dough. (Cooking time includes the 45 minutes the dough takes to rise.)
This delicious pesto is bursting with flavor and so easy to make. Serve it over pasta. Make sure to use the sundried tomatoes in oil, not the dehydrated kind.
This recipe is delicious - I originally found it in the vegancooking community on livejournal.com and it turned out so nicely that I saved it here.
Neely's Sausage and Leek Breakfast Casserole
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