Parsley Pesto

Last Updated on Tuesday, 28 June 2011 11:20 Written by Flax Tuesday, 28 June 2011 11:09

Parsley Pesto is an all around nice spread/condiment to have around the house.  I specifically make it for Friday Night.  I serve it along-side the Roasted Garlic Spread to be spread on the challah.

Ingredients:

  • 1 bunch parsley
  • 1 garlic clove
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • pinch of salt

Chop off the bottom of the parsley stalks.  Place all of the ingredients in a food processor and puree.

Refrigerate until serving.

While this pesto is best served fresh, it can last up to three days if kept refrigerated in a well sealed container.

Enjoy!

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Parsley Pesto

Last Updated on Thursday, 24 June 2010 03:03 Written by Flax Thursday, 24 June 2010 03:01

This dish is a Friday night classic in my home. We spread it on the challah together with roasted garlic. It can be used in other dishes as well. One of which is as a side dish for majadera or mixed in with a green salad as part of the dressing.

Ingredients:

1 bunch parsley
1 clove garlic
2 tbsp olive oil (you can use more or less depending on the consistency you want)
salt
1/2 lemon, squeezed

Place all of the ingredients in a food processor and puree until smooth. You can try a moother chopped liquidy pesto or a more coarsely chopped one. I prefer it coarsely chopped, my husband of course prefers it smooth.

Enjoy!

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Yellow and Green Quinoa

Last Updated on Friday, 11 June 2010 03:05 Written by Flax Wednesday, 9 June 2010 12:51

Yellow and Green Quinoa

Yellow and Green Quinoa is a wonderful summer dish. It incorporates the lightness of the yellow quinoa with the refreshing greens of the herbs, addig color, a key ingredients, to the summer table.

To prepare, follow the recipe for the Yellow Quinoa and after cooking mix in the green herb mixture.

Ingredients:

1 garlic clove
5 sprigs parsley
5 sprigs coriander
5 stalks of celery, leaves included
2 inches chili pepper
1 tbsp olive oil
1/2 lemon, squeezed

Puree the ingredients in a food processor until smooth. Mix in to the quinoa. Serve hot or cold.

Serves 4

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