A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with
Parsley, Garlic and Almond Pesto.
I like parsley, and have spotlighted it in a few previous posts. If you would like you may see the posts for Parsley pizza dough, or a Parsley Cucumber salad and Parsley Yeast bread, by visiting the links provided.
Is it not surprising that I would use parsley in this Make it with.......Monday post, actually requiring almonds! I guess that is how I roll here in Vancouver USA!
This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy! It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.
Parsley Garlic and Almond Pesto
by the seat of my pants
3 bunches parsley - I used 2 curly leaf and 1 flat leaf
4 large cloves garlic - minced
I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden
1 c Parmesan cheese - yes I really do use the green cardboard can kind
1 - 1 1/4 c olive oil
1/4 - 1/3 c water
Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.
You should have enough leaves to fill your processor bowl.
Add salt, garlic and almonds. Add 1 c olive oil and begin processing.
Stop motor, scrape down sides, add remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.
Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.
Scrape down sides of bowl and package for keeping.
Males approximately 3 cups
I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid on hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.
Recipe rating: Oh Yes! (will make again)
As always, thanks for taking a moment to stop and say hello.
I appreciate your time and your comments.
This post is shared with:
Make it with almonds Monday @ Couscous and Consciousness
Tuesday Night Supper Club @ fudge ripple
Full Plate Thursday @ Miz Helen's Country Cottage
Pennywise Platter Thursday @ the nourishing gourmet
Foodie Wednesday @ daily organized chaos