PESTO, PARSLEY

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INGREDIENTS:
1 cup parsley leaves

3/4 cup EVOO, approximately

1 clove garlic, paste

dash red pepper flakes

2 teaspoons red wine vinegar

Salt, fresh ground coriander, to taste

METHOD:
Place parsley into blender; pulse; add oil alternating with garlic and pepper until almost combined. Season with the vinegar, salt and coriander.

 

 


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