First off, let me tell you that my Lebanese Grandfather makes the BEST tabbouleh in the world.
Picture circa 2006!
Here’s the recipe (I assure you when followed correctly it’s amazing!
[[Recipe Removed…. I have to perfect it!]]
Now….had I actually followed my own recipe, this would have ended much better…
It ended up almost the consistency of Pesto….and it still tastes great, but how am I going to eat it?
I wonder if I can just toss it with some pasta or rice and make a ‘pesto’ dish? Why not, right? What do you think? Is there a such thing as Parsley Pesto?