Parsley-Almond Pesto

This pesto is the perfect match for late summer vegetables. Try it with grilled tromboncino, roasted eggplant or fresh, sliced tomatoes. Makes 1 1/2 cups.


2 to 4 cloves garlic
1/4 teaspoon salt
freshly ground black pepper
2 cups parsley leaves, stems removed
1/2 cup almonds
1/2 cup fresh goat cheese
2 tablespoons olive oil
2 tablespoons butter, room temperature

  1. Combine the garlic, salt and pepper together in a mortar and pestle or a food processor.  Add the parsley and pine nuts and process into a smooth paste.
  2. Place the mixture in a bowl and fold in the goat cheese.  Fold in the olive oil and butter.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

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