Serving Size: 1
8 ounces chopped cilantro
3 garlic cloves
1/2 cup olive oil
1/8 teaspoon salt -- or to taste
1/8 teaspoon freshly-ground black pepper -- or to taste
2 ounces freshly-grated Parmesan cheese
1 medium onion -- sliced
1/2 tablespoon margarine
2 cups vegetable combination -- selected from carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
whole snow peas
Juice of 1/2 lemon
3 flour tortillas -- warmed
Lime wedge -- for garnish
Pico De Gallo Sauce -- (see recipe)
Shredded Cheddar cheese
To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saut with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)
Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas.
This recipe yields 1 serving. Three tortillas make one very generous portion.
If you make the T.G.I. Friday's Sizzling Vegetable Fajitas please let me know by adding a comment.