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.