Two Great Green Aps

I’m always happy to accommodate a request from a tasting room guest!  So here are two of my favorite GREEN aps for St. Pats Day.

Boniet – pronounced bun-yet (Sounds gross, tastes fantastic)
2 bunches of fresh Italian Flat Leaf Parsley (don’t use the yucky curly kind)
1 small can (50 grams) of anchovy filets, drained
3 cloves of garlic, finely minced
4T cider (or red wine) vinegar
8T Good extra virgin olive oil
1 1/2 T tomato paste

Chop off the bottom 2″ of parsley stems, then thoroughly wash and spin the parsley dry in your salad spinner.  Give the parsley a rough chop, then toss it in the bowl of your food processor with all the rest of the ingredients.  Whirl until you have a paste the consistency of pesto.  Serve this with warm crusty sourdough.  Make it the day ahead if you can – it’s even better the second day.  NOTE:  If you are into the “zen” of the chop, you can do all this chopping by hand but it takes less than 5 minutes to put together in the food processor. 

Bonus Points:  If you have any left over, grab a Boboli thin wheat pizza crust.  Top the Boboli  or other flat bread (I am now loving “pocketless” pitas) with the parsley spread, then add sliced mushrooms, sliced tomato, grated mozzarella and diced up leftover Rotisserie chicken.  Bake the Boboli per package directions.  Absolutely Fantastic. 

Super Easy Pesto

1 large bunch Basil
1/4 C. olive oil
3 large cloves garlic
1/4 C. Parmesan cheese
2 anchovy filets (if desired, also great without)
No Nuts – nope, just don’t like nuts in my pesto

Wash the basil in your salad spinner.  Pick the leaves off the stems.  Give the garlic a rough chop.  Then put everything into your food processor and whirl it around.  Put it on . . . anything.  If you are looking for a lower calorie version of Pesto, use 1/4 C of evaporated non fat milk instead of the oil.  It makes a nice creamy pesto that’s great over veggies!

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