Prep 5 mins
Cook 1 min
That's the way my Mom does it. Yummy!
- 1 cup fresh parsley
- 2 tablespoons parmesan cheese, grated,heaped
- 2 tablespoons crunchy peanut butter, heaped
- 2 cloves garlic
- 1⁄2 cup olive oil
- Put everything in a blender and blend until mixture is creamy.
I had a huge bunch of parsley that I needed to use up. I found this recipe - and what a surprise. It was actually pretty good. Very different from basil pesto. I served it over bow tie pasta and grated more fresh parmasan cheese on top. I used half the oil and added water to thin it a bit. There was just enough PB taste...it wasn't strongly PB flavored. I'll probably make this again and squeeze a lemon into it and see what happens. :o)
left out cheese and added some rice vinegar. used as sauce for grilled chicken. quick and good.