Sunday, 15 December 2013

parsley pesto

This pesto was my mom's inspiration, since fresh basil isn't usually available this time of year where we live.  I was skeptical of a pesto sauce without basil, but I think the experiment was a success! You can use this sauce in or on anything you like. It's absolutely delicious as a sauce on pizza (pictured below). Serves 2-3


1 cup cashews (soaked beforehand if necessary)
1 cup parsley, washed and chopped
1/2 cup veggie broth
1 clove garlic
half of an avocado (optional)
salt and fresh pepper (to taste)

Blend ingredients in a blender or food processor.  Either flat or curly leaf parsley works for this and it keeps a little longer than basil (for my basil pesto recipe, see "cashew pesto").

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