It’s been a busy day with birthdays, baklava baking lessons, lots of school work at home and walking around. I’m so tired. Sorry to leave you wish a scant post, but this simple recipe is worth sharing.
I’ll share more ideas on how to use the pesto later. It was great in my dinner tonight with spinach, mushrooms and chickpeas.
Have a nice night everyone!
I had a large bunch of parsley that needed to be used this weekend. Parsley pesto was the perfect topping for roasted broccoli and carrots.
1 large bunch of fresh parsley, about 1.5 tightly packed cups
2 cloves garlic
1 cup toasted walnuts
1/4 cup olive oil
juice from 1/2 lemon
salt and pepper to taste
Blend all ingredients in a food processor or blender until well combined and creamy. Use to top vegetables, as a spread on sandwiches, or as a pasta sauce.