Parsley is a great source of folic acid, which is beneficial in preventing heart disease and a necessary nutrient during pregnancy. This spring I have found a garden filled with parsley and have been getting creative with ways to add it to my diet. This recipe is delicious and highly aromatic. It will boost the nutrition and antioxidant content of whatever you choose to add it to.
- 1 1/2 Cup Fresh Parsley (packed)
- 2 Garlic Cloves
- 1 Teaspoon Thyme
- 1 Teaspoon Oregano
- 1/2 Cup Almonds (lightly toasted)
- 1/4 Cup Romano Cheese (grated)
- 1/4 Cup Olive Oil
- 2 Tablespoons Vegetable or Chicken Broth
- Finely chop almonds, parsley, thyme, oregano and garlic in a food processor.
- Mix in olive oil, adding small amounts at a time.
- Mix in cheese and broth.
- Season to taste with salt & pepper.
Makes approximately 1 cup. The pesto will stay fresh for up to 3 days.
You can use walnuts, brazil nuts or pine nuts in lieu of almonds. I chose to use almonds because they are high in magnesium, vitamin E and manganese. They have also help stabilize blood sugar, which makes them perfect if you’re going to be using your pesto on pasta. Almonds are also a source of healthy fats and contain antioxidants.