Monday, November 15, 2010

Parsley Pesto

I had bought big bunch of Flat Leaf Parsley to make Falafel, but I did not know how to use/preserve left over. Then I read somewhere that I can pesto which can stay good for couple of weeks. Generally pesto is made using pine nuts, but I used walnuts instead.

Yields about 1 cup
Preparation Time: 10 Minute
Cooking Time: NIL

1-cup freshly chopped parsley
¼ cup walnut
½ tsp basil
½ tsp oregano
2 cloves of garlic
1/6 cup olive oil

1. Toast walnuts on low flame for 3-5 minute
2. Mix them with rest of the ingredients and grind into a paste

I have not tried this pesto with spaghetti/pasta yet. But add salt and pepper and it indeed tastes good with toast, bread or crackers

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