Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
by the seat of my pants
makes about 2 cups
1 large bunch of parsley
large handful of walnuts, toast for added flavor
3-4 cloves garlic, roast until deep golden brown
1 t salt
1 - 1 1/2 t thyme leaves
1/2 - 3/4 t oregano leaves
1/2 - 3/4 t rosemary leaves
1/2 - 3/4 t marjoram leaves
1/2 c Parmesan cheese
1/2 - 1 c olive oil
Wash the parsley in cold water, lay out on toweling, roll the towel up gently and let the water drain into the toweling.
Crush the dried herbs with a pestle, until fine. Set aside. If you are a big fan of herbs, and want richer flavor use the larger amounts!
Remove leaves, leaving behind most of the stems, discard the stems.
the stems are ready for compost or the worm box.
Add cheese and some oil. Begin processing, adding oil as needed to produce pesto to your own personal liking.
Tonight we had whole wheat pasta with pesto as a side dish. It is not necessarily pretty, but it is very tasty!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
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foodie friday@rattlebridge farm
see ya in the gumbo@Ms.enPlace
gallery of favorites@premeditated leftovers