Almond Parsley Pesto

Today, I was noticing the parsley in the garden was starting to wilt. YIKES!!! I know what is right around the corner...WINTER!  So, I didn't want to waste such wonderful organic parsley.  Let's make some more pesto and be creative by using parsley instead of the common basil which is normally used and almonds rather than the pine nuts!

2 cups packed Italian and Curly parsley (I mixed the two kinds of parsley for variety)
2 cloves garlic, minced
2 teaspoons salt
1 cup Olive oil
2/3 cup raw almonds
1/4 Parmesan

Method:

1) Place the garlic, salt and parsley in the food processor (I use a small Cuisinart for easy clean up) and puree.
2) Slowly add the olive oil until well blended.
3) Add the almonds and Parmesan, pulse to chop and puree to a well blended loose paste.
4) Serve over a thin pasta noodle or pick a gluten free variety of pasta!  Enjoy!  If you have left overs freeze in ice cube trays for winter enjoyment!

The Parsley Almond Pesto Frozen in ice cube trays 

Basil Pesto

Every year I go through the same process with the fresh basil I have growing in the garden!  I make pesto and then freeze it for the up coming winter months.  In the midst of winter it's wonderful to have something you normally only get in the summer.  Here is the recipe......

1 cup olive oil
1 cup fresh basil, packed
1 clove garlic, minced
1/2 cup fresh grated Parmesan
1/4 cup pine nuts

Method:

With a processor combine garlic, basil, Parmesan, and pine nuts in a processor.  Slowly add the olive oil and process until smooth.  It should be smooth and creamy if it seems to thick add more olive oil. To keep extra pesto place in ice cube trays and freeze.  Place in freezer bag and place in freezer until ready to use

1. Place minced Garlic in processor

2. Add 1 cup basil packed

3. Add pine nuts

4. Add grated Parmesan and pour olive oil

5. Place any extra pesto in ice cube trays to freeze

6. 1 cube of pesto = about 1 to 1 1/2 tablespoon.