Parsley Pesto from the Village Farmhouse

For those of you who have come for lunch here, chances are you have tasted our parsley pesto. It is wonderful, like most pestos on pasta but also on toast with some cooked greens, on crackers with cheese, mixed into a soup or dolloped onto any meat or tofu dish. Versitile and bright, this parsley pesto is great frozen and enjoyed mid-winter. Everyone gets a huge bunch of flat leaf parsley this week, with the hopes that you might try this recipe out.

Parsley Almond Pesto. (Warning: This is not a truly developed recipe but rather a ballpark figure that will get you something yummy. You can adjust consistency with more or less oil--I like lots--and a bit more or less lemon juice and of course, choose your salt level.)

• Using a food processor or blender, chop 1/2 cup slivered or whole almonds and 1-2 cloves of garlic until lightly chopped but not pastey. (Do not over chop).


• If you wash your parsley, make sure it is dry dry dry before starting (Once I used wet and it emulsified with the oil--not very yummy) Separate leaves from large stems from one large bunch of flat leaf parsley. Pack the processor with 4 cups of parsley leaves (and small stems are fine, but not big thick stems)


• Add the juice and zest of one lemon (or 2 TBS lemon juice if you have that instead)


• Add 1/2 cup safflower, sunflower or canola oil--not olive oil


• Add 1/2 tsp salt


• Mix in processor until combined and parsley is chopped. Add more oil until you get a slightly runny consistency. Less if you want a thicker experience. More salt to taste.


• Enjoy!

More farm news and share news coming. . .

Polly