I am a big fan of regular pesto, you know the one, with basil and pine nuts. But I am a big fan of parsley, with it’s vitamins C and A, and it is also loaded with frugal. I like that part too.
Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
by the seat of my pants
makes about 2 cups
1 large bunch of parsley
large handful of walnuts, toast for added flavor
3-4 cloves garlic, roast until deep golden brown
1 t salt
1 – 1 1/2 t thyme leaves
1/2 – 3/4 t oregano leaves
1/2 – 3/4 t rosemary leaves
1/2 – 3/4 t marjoram leaves
1/2 c Parmesan cheese
1/2 – 1 c olive oil
Wash the parsley in cold water, lay out on toweling, roll the towel up gently and let the water drain into the toweling.
Crush the dried herbs with a pestle, until fine. Set aside. If you are a big fan of herbs, and want richer flavor use the larger amounts!
Remove leaves, leaving behind most of the stems, discard the stems.
Place parsley leaves in food processor, pulse until chopped. Add toasted walnuts, roasted garlic and dried herbs. Pulse to chop walnuts, do not over process.
Add cheese and some oil. Begin processing, adding oil as needed to produce pesto to your own personal liking.
Process only until the mixture comes together and has a fluid look to it. I prefer to keep my pesto in the freezer, so I use a glass jar for storage.
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