Health knowledge made personal
|
Today, I was noticing the parsley in the garden was starting to wilt. YIKES!!! I know what is right around the corner...WINTER! So, I didn't want to waste such wonderful organic parsley. Let's make some more pesto and be creative by using parsley instead of the common basil which is normally used and almonds rather than the pine nuts!
2 cups packed Italian and Curly parsley (I mixed the two kinds of parsley for variety) 2 cloves garlic, minced 2 teaspoons salt 1 cup Olive oil 2/3 cup raw almonds 1/4 Parmesan Method: 1) Place the garlic, salt and parsley in the food processor (I use a small Cuisinart for easy clean up) and puree. 2) Slowly add the olive oil until well blended. 3) Add the almonds and Parmesan, pulse to chop and puree to a well blended loose paste. 4) Serve over a thin pasta noodle or pick a gluten free variety of pasta! Enjoy! If you have left overs freeze in ice cube trays for winter enjoyment! 
The Parsley Almond Pesto Frozen in ice cube trays
|
Write a comment:
|
