July 2, 2010

Recipe: Parsley Pesto

Because parsley has a less pungent flavor than basil, its pesto allows the nuts and garlic mixed in the spread to shine more in the flavor combo. Parsley was cheaper for me to buy a whole bunch than basil, too.

I tossed the pesto with bow tie pasta to go with lemony grilled artichokes and asparagus. It was an ideal combination for a refreshing summer meal outdoors with a friends who came to visit, perfected by a little wine and strawberry cake for dessert.

I love to make pesto because you can put it on anything and everything. We spread it on goat cheese and tomato sandwiches the next day. And if I had made more, it would have gone on a pizza or creamy pasta salad.

Parsley Pesto
Adapted from Gourmet, April 2000

2 cups fresh parsley
1/4 cup pine nuts (or walnuts), toasted
1/4 cup grated Parmesan cheese
1 garlic clove, peeled
3 1/2 tablespoons extra-virgin olive oil

Chop garlic in food processor. Add parsley, nuts, Parmesan, and oil and purée until smooth. Season with salt and pepper.

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