Surprisingly, I still had a massive garden of fresh parsley piled up outside that had not yet frozen. Quickly snipping it all, I rushed inside to make pesto before my poor bunch decided to freeze.
Glad I did this as two days later we had a giant cold spell freeze the remainder of my kale and carrots.
I must say my carrots were a weird bunch this year as they grew and grew but never decided to sprout out of the ground, I had the looks of growing carrots, but never actually produced a single one. I was pretty bummed about this. :(
Anyway my parsley is the main topic right now as I made this delicious pesto from the fresh parsley hanging on by a thread fighting the bitter cold.
- 1/2 cup toasted whole almonds
- 3 handfuls of fresh Italian Parsley (or basil if you prefer)
- 1/2 cup sliced almonds
- 1 clove minced garlic
- 1/2 tsp salt
- Avocado olive oil (or EVOO)
- pinch black pepper
- 1/3 cup + extra for topping, fresh Parmesan cheese
Add in almonds, 1/4 cup oil, garlic, salt, pepper and 1/3 cup Parmesan cheese.
Top with Parmesan cheese for an appetizer or stir in if using for a spread.
Homemade pesto is extremely easy and not worth the $4 you would spend at the store for a tiny jar. Make your own and you can freeze batches of it as well for future use.