This South American recipe is a pesto version, using parsley instead of basil.
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt
Directions:
1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
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1 comment:
I think I accidentally made this one time as a salad dressing, and it is really good as a bread dip. Yum!! I love pestos and these recipes look great.
go to: www.gutenappetit-letseat.blogspot.com for more recipes.
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