July 4th, 2012

Parsley Almond Pesto

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Parsley Almond Pesto by Early Morning Farm CSA1 clove garlic
1 bunch chopped flat leaf parsley
¾ teaspoon salt
1/3 cup olive oil
1/3 cup unsalted almonds

Combine all ingredients in a food processor and pulse until smooth.  Delicious mixed into pasta with diced fresh heirloom tomatoes

To Store: transfer to a bowl, cover and press a piece of plastic wrap against the surface, or cover surface with olive oil, refrigerate.

 

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Posted in: Gluten Free, Pesto, Recipes, Vegan by Anton Burkett
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