Nick & Nancy’s Parsley Pesto

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.

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

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