3 large bunches Italian (flat-leaf) parsley
4 oz extra sharp cheddar cheese, cubed
1/3 cup olive oil
1/3 cup toasted slivered almonds
4 cloves garlic
freshly ground black pepper
Place the parsley, cheddar, olive oil, almonds, garlic salt and pepper in a food processor or blender, pulse until a thick paste forms.
I had some cute shamrock shaped pasta that was filled with cheddar. I didn’t think a tomato sauce would be good (maybe it would be?) but didn’t feel like a heavy cream sauce so I came up with this instead. It was surprisingly delicious! The parsley was really tasty, I was worried it would taste like garnish but now I want to try out other parsley based recipes.
This sounds like a really great alternative pesto, going to give it a try 🙂