Pesto Maitanou (Parsley Pesto)

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~ Ingredients: ~ 2 cups parsley leaves coarsely chopped ~ 1/2 cup of olive oil ~ 3 cloves of garlic chopped ~ 1/2 a cup of roasted pine nuts ~ Salt and freshly ground pepper ~ 1 flat tsp of sweet sugar ~ Pasta of choice
~ Creamy Parsley Pesto used as an appetizing vegetable dip.

 

~ You can use any nut combination: pine nuts only, walnuts only, walnuts and almonds, almonds only, walnuts and pine nuts, pecans and you can also add sesame seeds...etc. ~ If and when you use almonds, have them soaking in water overnight to be able to peel the skin off. ~ Once you remove the skin off the almonds you can place them in the oven to be roasted. ~ For this recipe we are using only pine nuts. ~ Place all your ingredients into a blender and blend until you have a nice creamy smooth pesto. ~ If need to be thinner out a little bit, as you are blending the ingredients, add some more olive oil or some water. ~ If is used with pasta, cook and drain your pasta, add the pesto into the pot with the pasta and mix well. ~ Allow to cook for 3-4 minutes at low temperature (stirring constantly) and remove from heat. ~ Serve hot or cold. ~ Serve pasta with grated cheese of choice and garnish with parsley leaves. ~ Creamy Parsley Pesto can also be used as an appetizing vegetable dip. ~ Good luck and enjoy.