I totally forgot about this recipe until I was looking through my files for a different set of photos this morning and found these (from last May). And I thought darn, I could have made this today but I used up all the parsley yesterday making this sauce. Then it occurred to me that if I just added chopped almonds and crumbled feta to that sauce I would end up with this. Which is what I did. The first time I made this pesto I served it with air fryer roasties and a simple onion & tomato salad (above). Today I’m going with roasties again but with air fryer drumsticks and… not sure yet. Will add that photo below later on.
UPDATE: nope, in the end I didn’t use the parsley sauce to make this pesto because it already had salt added (forgot about that, oops) and with the feta and toasted almonds (also salted) it would have been too much. But I’ll keep it in mind next time I make the parsley sauce, to add salt just before using in case I want to use it for something else. Made the batch yesterday to use up the parsley while it was still fresh.
Ingredients and instructions below…
- 50-60 grams fresh parsley leaves (some stalks okay)
- 2 cloves garlic, peeled and roughly chopped
- 80 grams chopped toasted marcona almonds
- 150-200 grams feta, crumbled
- 150-200 ml extra virgin olive oil
- 1 lemon, juiced
- freshly ground black pepper
- chili flakes (optional)
Well I wasn’t about to try the mortar and pestle on this one, given the sheer amount of the parsley but up to you. Put the lemon juice, garlic, olive oil and parsley in a blender or food processor and pulse-blend until well mixed. Then add the crumbled feta, chopped almonds, pepper and chilis and blend until desired consistency is reached. You may want to stir in a bit of extra olive oil.
