Monday, July 11, 2011

Parsley-Walnut Pesto

Pick parsley in the morning when it is at its tastiest. You will need 2 cups, tightly packed.

recipe from Country Living:

Place the parsley, 3/4 cup roasted chopped walnuts, 1/2 cup grated parmesan, 2 cloves crushed garlic ( I used 3 and just chopped them up), and 1/2 tsp. salt in a food processor with a metal blade. Pulse until well combined.

Combine 1 cup EVOO, 2 Tbsp. lemon juice and 2 tsp. lemon zest in small bowl. Add this to the parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze.

It actually doesn't look as yellow or soupy as this pic indicates.

I spread some on home made naan bread and cooked in the toaster oven. I could easily make 5 more and eat them all in one sitting. It is THAT good.

1 comment:

  1. Sounds goooood! I'm going to try it with pumpkin seeds or something non-nutty. Thanks for sharing.