Almond Parsley Pesto
Recipe by Anna Gill
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
1. Place the garlic, the parsley and the salt in a food processor and pulse until all is puréed.
2.With the processor running, add the oil until well blended.
3.Add the almonds and pulse to chop.
4.Add the hot water a little at a time and blend until the mixture moves freely but slowly. It may not be necessary to use all of the water.
NOTE: Serve over pasta with Parmesan cheese or use it as a dip for shrimp or a good crusty bread.
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