Parsley Pesto

Last night I was trying to come up with a homemade birthday present that reminded me of the intended as well as one that was preschooler friendly.

I had a bunch of fresh parsley and thought-well that is perfect-so an idea was born. Knowing that the first day of spring was in sight I wanted to make sure the parsley remained brilliantly green, and kept it’s bite but was versatile (I was asking a lot). PESTO! of course!

I tend to make a ton of pesto in the spring and at the end of summer. Spring because I just want to hurry winter along and get to the warmer weather and pesto always makes me think of juicy tomatoes, golden olive oil, grilling steaks or shrimp and of course, fresh Mozerella. Summer because I’m picking the last of my basil and freezing the pesto in an effort to preserve summer as long as possible.

Anyway, I wanted this pesto to have a little zing-this is what you’ll need:

1 bunch of fresh parsley, stems removed

1/2 cup olive oil

5 cloves garlic

1 tbsp white vinegar

1/3 cup almonds

1/3 cup parm cheese

1/2 tea salt

1/2 tea pepper

Add your olive oil and half parsley, zip it together in a mini CUISINART. Add remaining parsley, vinegar, garlic, almonds and cheese. Whizz together and taste. Depending on the quality of your cheese, you may find you don’t need to add as much salt, some, more. Taste and then add salt and pepper. Whizz a final time, taste and jar. I didn’t seal this in a water bath because I was giving it away the next day. If you make a larger batch, seal in a 3-5 minute water bath. If you are sealing and storing omit the cheese and add in when you plan to serve.

I took a snapshot of the beginning of my sandwich building (Pesto. Avocado and Goats cheese)

20140320-125901.jpg

The birthday boy did ham, cheese and pesto toastie (grilled cheese).

Happy Birthday and Happy Spring!

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