Nick & Nancy’s Parsley Pesto

IMG_5246
Parsely Pesto atop baked mahi mahi

How fortunate when you have amazing neighbors who arrive at your doorstep with a container of homemade goodness to share?  Our friends Nick & Nancy did just that, with a container of Parsley Pesto, made from the Bon Appetite recipe from June 2013:

  • 1/2 cup roasted, unsalted almonds

Pulse almonds in food processor until smooth.

  • 4 cups (packed) flat-leaf parsley leaves
  • 3/4 cup chopped chives
  • 3/4 cup extra virgin olive oil
  • 1/2 cup finely grated Parmesan

Add parsley, chives, olive oil and Parmesan to food processor and process until smooth.

Taste and season with salt & pepper.

Store refrigerated, covered directly on surface with plastic wrap. Will keep, refrigerated, for 5 days.

This was so delicious, that we ate it fresh and din’t experiment with freezing / thawing. If you do, please leave a comment and let me know how it turns out.

Yield: 6 servings

*We ate this, as pictured above, on top of a baked mahi mahi. It is so delicious, that as we ate the meal, we distributed the parsley pesto over the potato and veggies, too.

IMG_1736
We are so lucky to have wonderful neighbors! This is a picture of the lovely Nick & Nancy!

Leave a Reply