Red Barn Cafe-

Life is hectic - Savor every Bite!

Monday, February 20, 2012

Parsley Almond Olive Pesto

I made up this pesto tonight to cover roasted asparagus and salmon (Baked in the same casserole)
1 bunch parsley, rinsed, drained and stems trimmed
1/2 cup almonds (roast in a dry skillet until lightly browned)
1-2 tsp McCormick Italian seasoning (grinder)
1 garlic clove minced
1/2 cup stuffed green olives
Blend all ingredients in a mini chopper or food processor. Add in 1/4 cup olive oil until belnded. If it's too thick you can add 2 tb chicken broth or water. Spoon over roasted asparagus and salmon for last 10 min of baking time.

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