Almond Parsley Pesto
www.litchfieldfarmersmarket.org
Recipe by Anna Gill Serves: 8 2 small garlic cloves, thinly sliced 3 cups lightly packed Italian parsley leaves 1½ teaspoons sea salt ⅔ cup good green olive oil
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 small garlic cloves, thinly sliced
- 3 cups lightly packed Italian parsley leaves
- 1½ teaspoons sea salt
- ⅔ cup good green olive oil
- ⅔ cup unsalted blanched whole or sliced almonds, plus for a few for garnish
- ⅓ cup hot water
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