Cook with almonds. Cook with Barsy's Almonds!
Friends Jeanette and Christopher gave us sixty recipes using Barsy's. Christopher is a chef, and has entertained us with some surprising, and very good vittles. Like his raspberry-thyme sherbet. Really good! We froze a bunch of spinach from last year's garden, and have been eating from that layer in the freezer lately, so here's Chris and Jeanette's recipe for Barsy's Spinach Almond Pesto.
1/2 cup pine nuts
1/2 cup your favorite Barsy's Almonds
1 package or 10 ounces frozen spinach, thawed and squeezed almost dry
1 cup grated Parmesan cheese
1/2 cup chicken or vegetable broth
1/2 cup olive oil
Combine all ingredients in a food processor and blend until the mixture is the consitency you prefer.
We used Smokies, and -- confession -- used a full cup, skipping the pine nuts. It occurs to us that the daring might think a Hotties pesto mighty good.