Almond Romano Pesto

One of my favourite things about warm weather is eating outside. Nothing beats a Playhaus picnic at the park. For this reason, I’m looking through my recipe books for more portable food, and I remembered this recipe. It’s taken from the Rebar Cookbook (a wonderful restaurant in Victoria, British Columbia). This is a pesto intended for soups, but with this warm weather, we’ve put it into a pasta salad. Enjoy!

1 bunch Italian parsley, stemmed

1/4 cup olive oil

4 cloves garlic

1 cup sliced almonds

1 cup grated romano cheese

All ingredients will be added into a blender, the key is to add them slowly so that the puree is not overwhelmingly thick for the blender. Start with parsley, puree. Add the olive oil, and garlic, then the almonds. You may need to stir the mixture between pulses of the blender while adding cheese. It’s that simple! Enjoy this pesto on sandwiches, stirred into soup, or mixed in with noodles. And of course, this recipe is best enjoyed at a picnic!!


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