Galilee Green Perfect Pesto

The word pesto comes from the Latin word to pound. The Northern Italians first made pesto, in ancient times, by pounding or crushing the ingredients with a mortar and pestle.

I just love the bold, rich taste of the paste. I use it when baking fish or just as a spread on bread. I also like to keep my pesto non dairy so I can use it for Shabbat or Festival meals. That’s why this recipe doesn’t include any Parmesan cheese.

Pesto is so incredibly easy to make with infinite possibilities for combinations of herbs and flavors. I happened to have some parsley and cilantro, but you can also use fresh basil. Pine nuts are often used or walnuts and slivered almonds. So pesto can taste wonderfully different every time.

Ingredients:

If you don’t like cilantro, here’s a recipe made with Basil!

• 1 cup packed cilantro leaves
• 1 cup packed parsley leaves
• ⅓ – ½ cup Galilee Green Olive Oil
• 2 cloves garlic
• 12 almonds
• ¼ teaspoon of salt
• ¼ teaspoon black pepper
• Squirt of lemon juice is optional

Directions:

1. Clean and stem cilantro and parsley
2. Add herbs, garlic, almonds, salt, pepper and ½ the olive oil in a hand blender jar
3. Start blending with a hand blender
4. Add more olive as you blend the pesto into a thick paste. This step might take a few minutes.

You’ve now made the perfect pesto!! ENJOY!!