“Parsley-the jewel of herbs, both in the pot and on the plate.” Albert Stockli


The March herb of the Herb Society of America is parsley. I have been busy cleaning up the garden and working on putting in my Koi pond that I just about let this month get away. Never fear I think-I made a delicious blue cheese herb spread for my Herb Society last evening. It was a hit!

2 tablespoons chopped walnuts (I used more and toasted them for more flavor) / 2 tablespoons chopped parsley / 2 tablespoons chopped chives / 1/2 cup of blue cheese crumbles / 1 8 ounce block cream cheese (cold)

Process walnuts, parsley, and chives in food processor until finely chopped. Place herb mixture in small bowl and stir in blue cheese. Set aside. /  Process cold cream cheese until smooth and add herb mix with blue cheese and blend thoroughly. Serve with triscuits or rye cocktail bread. Allrecipes.com



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