Tag: parsley

NerdDNA Green Goddess Herb Pesto Recipe

Green Goddess Herb Pesto


1 clove garlic
1 (or 2 optional) anchovy fillet (in oil) or 

1/4 tsp of anchovy paste
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil or avocado oil
sea salt and ground pepper to taste


Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. 

Very slowly drizzle in oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used anchovies.)

Fall in love with this Green Goddess Grilled Cheese Sandwich

Clam Dip Recipe


2 cans minced clams
2 T. lemon juice
1/4 lb. butter                                              


small onion minced

1/2 cup finely chopped red or green pepper

1 tsp. Tabasco sauce (optional)

3/4 c. Italian bread crumbs       

parmesan cheese                                         



Simmer clams (and juice) in lemon juice for 5 min.Then add butter, oregano, parsley, pepper, onion, red or green peppers and tabasco sauce. 


Simmer another 5 minutes.  Add bread crumbs and stir. 


Place in 1 quart casserole or clam shells ( that have been found on the beach and then cleaned and boiled). Sprinkle with parmesan and paprika.


Bake uncovered at 350 degrees for 20 minutes.


**If you choose to freeze, do not bake and then freeze.

Freeze, Let thaw 2 to 3 hours before baking.