Monday, January 25, 2010

Almond Parsley Pesto

I am, decidedly, not going to brave the grocery store in this blustery wet weather. This 'Sweep of the Kitch' crostini will brighten even the grayest of days. Mine is a quick pesto made with parsley, almonds and jalapeno, but go ahead and substitute any nuts, herbs, or whatever else might be past it's prime in the fridge.

'Sweep of the Kitch' Crostini
serves 2

1 1/2 bunch parsley, washed
1 handful raw almonds
1 jalapeno, coarsely chopped
olive oil
lemon juice
4 pieces toast
  • Place parsley, almonds and jalapeno in food processor and process until coarsely chopped. Add oil in a slow stream and continue to process until pesto loosens slightly. Feel free to use a bit of water in place of the oil for a lighter pesto.
  • Add lemon juice and salt to taste. Start with a little of each and continue to add until you are satisfied with the flavors. Allow to sit for about 10-15 minutes so the flavors come together.
  • Serve on toast with a drizzle of oil.
  • Enjoy!

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