Homemade parsley pesto sauce

When most people hear pesto they think basil but that doesn’t have to be the case. The word pesto comes from the Italian word pestare which means ‘pound or crush’ so it doesn’t always have to include basil, which this recipe does not. I came across the original recipe in a magazine while I was waiting to meet with a community member for work and now for the life of me can’t remember which one it was so I just kind of went with the flow. In the end it turned out great!

1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat leaf parsley leaves
1 cup chopped fresh chives
3/4 cup extra-virgin olive oil (or more depending on desired consistency)
1/2 cup finely grated Parmesan
Freshly ground black pepper


In your food processor pulse the almonds until smooth.Image
Add parsley, chives, oil and Parmesan. Continue to process until smooth.Image
Season your pesto with salt and pepper

Your pesto will be a little thicker than what you’re used to but keep in mind, you shouldn’t heat up pesto just serve it over warm pasta and mix it in and it will taste great! You can also add more olive oil and salt and pepper as you go if you would like.




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