Flat leaf parsley combines with garlic, almonds, olive oil and Parmesan cheese to make this version of pesto.
The full-bodied flavor of flat leaf parsley, also known as Italian parsley or single leaf parsley, combines with garlic, almonds, olive oil and Parmesan cheese to make this version of pesto. It’s a good way to prepare a bumper crop of parsley so that you can keep it a little longer than a fresh-picked bunch would last in the refrigerator. Or maybe freeze it for a little later.
My hubby likes a little of this on hot vegetables, like summer squash or zucchini or new potatoes, and it’s good on pasta, too. It’s also good when spread on flatbread or breadsticks, of course.
Parsley was always abundant in my mom’s garden in Texas. She had such lush patches of it that the parsley threatened to
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