“Pesto alla svedese” is made with flat leafed parsley, salt, garlic, olive oil, almonds (blanched and toasted), and grated Präst® (priest cheese) which has a strong and aromatic flavor. It’s a Swedish cheese with historical roots. It has been made since the 16th century in the region of Småland.

Originally, taxes were levied only on farm owners, They had to pay one tenth of their produce to the Church. It could be animals, milk, butter or something else from the personal industry of the farm owners. This was paid directly to the parish minister in their area.

Tithing was abolished in 1862, but in Småland, housewives continued to bring home made cheeses as gifts to their care of souls - hence the name Präst®ost (”Priest cheese”).

INGREDIENTS:

10 servings

* 100 grams Präst® cheese

* 75 grams blanched almonds

* 200 grams flat leaf parsley, no stalks

* ½ - 1 clove of garlic

* 200 ml cold pressed mild olive oil

* salt

METHOD:

1. Grate the cheese finely with a grater.

2. Toast blanched almonds in a dry non stick pan.

3. Combine almonds, parsley and garlic in the food processor.

4. Whiz for a couple of seconds.

5. Slowly add olive oil in a constant stream while processor is running.

6. Remove pesto from food processor and incorporate the cheese by hand.

7. Now, you have to add salt and taste test the pesto to make sure it’s okay.

8. Let the flavors meld together in the fridge for at least 2 hours.

Enjoy with bread, seafood, vegetables or potatoes. I myself am going to make foil baked lake trout stuffed with parsley pesto mash now.

I say thanks to The Swedish Dairy Association for this great recipe. It was sent to me by email. I have only made basil pesto before. Click here for a recipe: How to make pesto

The health benefits of parsley are many. Click here to read more: Health Benefits of Parsley

I am not going to write any posts for a week or two. My husband and I are going up to the mountains tomorrow. July has been very stressful and busy, so I am looking forward to having some relaxing downtime with my husband. We’ll make room for silence and stillness. It’s time to recharge our batteries and simply be.

Source: My Recipes