The great thing about fresh herbs is that when you are running out of ideas and are low ingredients and don’t want to go out grocery shopping is that you can always rely on making pesto out of them. A bunch of leftover parsley because you seriously thought you were going to make a huge batch of tabbouleh and then realized that was a dumb idea and you didn’t have enough lemon? No problem. The solution? Parsley pesto.
I’ve made basil pesto (from last summer before this blog was born), cilantro pistou, broccoli pistou, stinging nettle pesto, and now parsley pesto. Why not? And it was actually good! But let’s be honest here, what doesn’t taste good that I make? Truth. This recipe could use some lemon though.
So I think by now you would know how to make pesto. If not, here’s the recipe.
What you’ll need:
– 1 bunch curly parsley, chopped into thirds, stems included
– 8 cloves garlic
– 1/3 cup raw almonds
– 6 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 1/2 cup Parmesan cheese, grated
What you’ll need to do:
1. Throw all the ingredients into a food processor and blend.
2. Serve with pasta, as a dip, or on fish/chicken. Makes 1 3/4 cups.