The full-bodied, aromatic flavor of Italian parsley or single leaf parsley, which is also sometimes known as flat leaf parsley, combines with garlic, almonds, olive oil and Parmesan cheese to make this version of pesto.
It’s a good way to prepare a bumper crop of parsley so that you can keep it a little longer than a fresh-picked bunch would last in the refrigerator. Or maybe freeze it for a little later.
My hubby likes a little of this on hot vegetables, like summer squash or zucchini or new potatoes, and it’s good on pasta, too. It’s also good when spread on flatbread or breadsticks, of course.
Parsley was always abundant in my mom’s garden in Texas. She had such lush patches of it that the parsley threatened to take over everything around it! Now that I live in Ohio, I’m not able to grow it like that, but I don’t think it’s the climate – I blame it on the heavy shade over most of my yard, although it could just be my lack of gardening skills. I appreciate every little stalk of it that I can grow, and I buy it at the supermarket when I need more.
- 2 tablespoons Almonds, roasted
- 1 clove Garlic
- 2 cups Flat Leaf Parsley, packed
- 4 tablespoons Olive Oil, or more
- 3 tablespoons Parmesan cheese, grated (optional - omit for a paleo diet)
- ¼ teaspoon Sea Salt
Combine the almonds and garlic in food processor; chop till fine.
Add the parsley; process while drizzling the oil in, adding enough oil to make a fine paste.
Add the optional cheese; process just till smooth.
Salt to taste.