Saturday, March 28, 2009

Parsley Pesto (no cheese, but with some traditional flair)

Just made up a batch of this, hard not to eat too much.


Bunch of flat parsley, chopped
Handful Walnuts, chopped
2/3 cup EV olive oil
1/2 t sea salt
t ground black pepper
4 cloves garlic pressed or fine
handful hemp seeds
T lemon juice
t lemon zest

Chop parsley in uneven manner coarse to fine. I had a lot of stem and decided I wanted to eat them since it all looked so pretty, so I put the stems through a blender, you can do this, or save them for juice or stock. The lower ends of the stems are a little too coarse without processing. Put everything except nuts and seeds into a bowl and mix it up, Macerate the mixture some by stirring aggressively with strong wooden spoon. Add remaining ingredients and test. Adjust as necessary. If the flavor is flat, try sea salt. Yum!

Note for the equipment freaks; Do not put the whole mess in a processor as this will homogenize the pesto into something more like a dip. When it's done it should separate as it sits and you can dig in there with bread or crackers or whathaveyou to get that variety of flavor back out. A pesto isn't really a dip, it's probably more akin to a salsa or chutney in that they all tend to have liquid and solid portions and are generally not completely combined into a smooth paste or cream consistency.

If you want a bit of a cheesy flavor, but want to stay non-dairy, try adding a bit of nutritional yeast and holding back some of the hemp seed. Or if you want cheese, hold the hemp and use Regiano. Enjoy!

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