Guest guest Posted January 10, 2002 Report Share Posted January 10, 2002 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Vibrant Life Magazine Vegetarian Recipe of the Week - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - January 10, 2002 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Feel free to forward this recipe newsletter to your friends! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - NEW POTATOES WITH PARSLEY AND ALMOND PESTO 24 small new potatoes, scrubbed 1 cup firmly packed fresh parsley leaves 1/4 cup toasted almonds 2-3 cloves garlic, crushed (depends on how well you like garlic) 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon Salt to taste Cook the new potatoes until tender but firm. Let cool to room temperature, then cut in half. Place the parsley, almonds, garlic, olive oil, lemon juice, and salt in the container of a food processor. Process until ground to a pastey texture, adding small amounts of water (1 to 2 tablespoons) to loosen the mixture. Toss at once with the potatoes. Serve warm or at room temperature. Serves 6. <)))>< Christian Vegan Cooking http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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