I actually like parsley! It has a simple earthy herb-y quality about it that is easy to work with. Plus it is available year-round! High in vitamins A, C, and K, I try to use it regularly. Unfortunately, parsley is often overlooked in the grocery store. This might be because while it has been a featured garnish for cafes and restaurants through the years, not many have actually munched on it after the meal. Which pretty much places it in the last place in the category of favorite foods to enjoy.
Needless to say, through the years I have taken up the challenge to spotlight parsley in a few recipes. Why? Because it is delicious, available year-round, and full of nutrition! Making parsley something I do not pass by in the produce aisle, she said while turning on the spotlight...I hope you too are interested in more recipes featuring parsley. If so, take a look at some of these! All are delicious and each one offers a fresh take on delicious flavor:
While Parsley Garlic and Almond Pesto is a bit different from the standard basil pesto we enjoy its deliciousness. And like most other pesto, it makes a great spread on a sandwich in place of mayonnaise or put mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes, and anything else you might desire in your sandwich, and enjoy! It is also delicious in the usual pesto places, like over pasta, stirred into soup, as well as folded into cooked rice for a delightful side dish.
- Curly leaf parsley
- Flat-leaf parsley
- olive oil
- garlic
- parmesan cheese
- salt
- sliced almonds
- large baking pan
- food processor
- cutting board
- kitchen knife
- measuring spoons
- measuring cups
- kitchen toweling or paper towels
- silicone spatula
- storage container with a tight-fitting lid
Parsley Garlic and Almond Pesto
by the seat of my pants!
3 bunches parsley - I used 2 curly leaf style and 1 bunch of flat-leaf
4 large cloves garlic - minced
1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 c water
Wash the bunches of parsley. Shake to remove most of the water, and pluck the leaves from the stems. Lay the plucked leaves out on a towel, roll up and twist in opposite directions, then fold in half. You want to towel to absorb the water and dry the leaves as completely as possible. Set aside.
Place the sliced almonds on a large baking sheet, place in a 325-degree oven, watching carefully until fragrant and beginning to toast. Remove and set aside to cool.
Add salt, garlic, and sliced almonds. Add 1 c olive oil and begin processing.
Stop the food processor, scrape down sides, add the remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.
Add water slowly while running the 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
UPDATE:
For your convenience, a "copy and paste" version of Parsley Garlic and Almond Pesto has
been included below.
#wholefoodingredients
#DIYfrozenconvenience!
#scratchmadefoodforyourfamily
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
by the seat of my pants!
3 bunches parsley - I used 2 curly leaf style and 1 bunch of flat-leaf
4 large cloves garlic - minced
1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 c water
Wash the bunches of parsley. Shake to remove most of the water, and pluck the leaves from the stems. Lay the plucked leaves out on a towel, roll up and twist in opposite directions, then fold in half. You want to towel to absorb the water and dry the leaves as completely as possible. Set aside.
Add salt, garlic, and sliced almonds. Add 1 c olive oil and begin processing.
Stop the food processor, scrape down sides, add the remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.
Thanks so much for linking up at the Unlimited Link Party 71. Pinned.
ReplyDeleteThank you Dee for hosting great link parties where bloggers can share their posts! I know I appreciate it.
DeleteMy husband and I were just talking about growing a bunch of parsley this year because it’s so good for us!
ReplyDeleteI often throw in some parsley with my basil pesto! It sure makes it green! I like it in small doses. I will have to try it with the almonds by itself! Sure better than pine nuts—I’ve never splurged on those!
Thanks for sharing this at the Sunday Sunshine Blog Hop!
Laurie
Laurie, thanks for stopping by I appreciate it!
DeleteVisiting again to say thanks so much for linking up at the Unlimited Link Party 72. Pinned.
ReplyDeleteThank you Dee!
DeleteSuzan,
ReplyDeleteCongratulations, you are being featured on Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2022/03/thursday-favorite-things-party.html
Hugs,
Bev
Thanks! Take care and have a great week ahead.
Delete