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Spring has arrived in Bretagne. The parsley in the geodesic greenhouse is going wild. Here’s what we did with some of it:

Recipe:

Buzz together in a blender:

  • 2 cups flat leaf parsley
  • 1 cup blanched almonds, toasted and coarsely chopped
  • 2 garlic cloves
  • 1 nub of coarsely chopped parmesan
  • a generous lug of olive oil
  • salt to taste

Inspired by a recipe from TheKitchn.com

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