- Credits : Canadian Living Magazine: November 2022
Ingredients
Method
Meanwhile, in food processor, pulse parsley, oregano and Parmesan until finely chopped. With motor running, drizzle in oil until thick paste forms. Scrape sides of container, if necessary. Stir in garlic. Gently stir 1/4 cup pesto into Quinoa Stuffing. Set stuffing and remaining pesto aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
