Do you grow herbs in your garden and, then, do nothing with them? Or maybe you dry them for use through the winter but that’s about it. Our own herb specialist, Mary Learman, has created many, many recipes and will be sharing them with us. This one is especially good spread on fresh baked bread!
Basil & Parsley Pesto Recipe
Yield: 1 ¼ cups
Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone.
2 cups loosely packed basil leaves
1 cup loosely packed Italian parsley
1/4 cup slivered almonds, toasted
2 garlic cloves
4 teaspoons grated lemon peel
1/3 cup lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Toast nuts – bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon peel, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Sent By Mary Learman; Posted by Vicki