'Sweep of the Kitch' Crostini
1 1/2 bunch parsley, washed
1 handful raw almonds
1 jalapeno, coarsely chopped
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.