Who said pesto has to be made from basil, pine nuts and Parmesan? Well, probably some amazing Italian chefs.
By now, however, you know that I don't follow recipes and don't adhere to rules when it comes to things happening in my kitchen...the rest of my life is another story.
Last week I had a bunch of parsley sitting in my refrigerator, some Parmesan cheese left from testing a recipe for Robyn and some sliced almonds left from the Bakewell Tart.
I decided to add all these ingredients to my food processor and make Parsley, Almond & Parmesan Pesto.
Unlike the regular pesto, I did not add garlic to mine; instead, I increased the flavor profile by adding lemon juice.
1/3 cup sliced almonds
1/3 cup Parmesan cheese
1 hand-full Italian Parsley
juice of 1/2 lemon
1/4 cup olive oil
salt & pepper to taste
1. In a food processor combine the first four ingredients. Then slowly start pouring olive oil and incorporating it into the rest of the ingredients.
2. Season with salt & pepper.
You can add this pesto to pasta, gnocchi, use it on sandwiches, or as a dressing for potato salad.
It is also really great spread on slices of baguette, topped with roasted red pepper and blue cheese and then broiled for a few minutes. I actually made this (together with slices of baguette topped with fresh figs and blue cheese), but the photos turned out horrific, so you'll just have to trust me on that!
If I don't "see" you before this weekend, have a great 4th of July!