Parsley Pesto
I told you earlier that during our latest grocery shopping excursion,we ended up with more parsley then my kitchen is accustomed to.Thanks to two little shoppers who ‘help’ me.So what did i do?I made easy pesto with it!
- ‘Pesto’ is an Italian sauce made by grinding the herbs.Common herbs of choice for Italian pesto are Parsley and Italian Basil.Traditionally herbs are hand ground in stone mortar pestle with pine nuts , Parmesan cheese and lots of olive oil.
- Though ‘Pine nuts’ are the nuts of choice in Italian cooking,i don’t think of pine nuts as often as i do almonds and cashews.So i used blanched silvered almonds instead of pine nuts.
- I was making it along with shrimp scampi,so i browned extra clove of garlic to use in pesto.
- Amount of olive oil is based on visual judgement,add until you start seeing olive oil coming out of pesto.
Pasta tossed in pesto
Parsley Pesto
Ingredients
- 1/2 fistful bunch(about cup and half ) flat leaf parsley
- 1 browned clove of garlic
- 1/2 cup grated Parmesan cheese
- 4-5 Tablespoon blanched silvered almonds
- Olive oil
- salt and pepper to taste
Instructions
- Add first 4 ingredients in a food chopper/processor/morter-pestle and pulse/grind.
- Add olive oil slowly.
- Add parmesan cheese in the end and pulse again.Season it.
- Serve with pasta/bread/chicken.
