Friday, February 25, 2011
Emerald Isle Pasta with Parsley Pesto
So, I had a big bunch of parsley that I bought late last week and still hadn't used by last night, and I was worried that if I didn't do something with it right away, it would all end up in the compost bin. And organic parsley makes for some needlessly expensive compost. Without having enough of an appetite to stay in the kitchen and make a meal out of it, I whipped up some pesto. It went something like this:
1 bunch flat-leaf parsley (about two cups), coarsely chopped
1/2 cup pine nuts
juice of one lemon plus some of the pulp
8 gloves minced garlic
salt and pepper to taste
1/3 cup olive oil
Puree all ingredients in a blender or food processor.
That's it! Left it in the fridge overnight, and tonight I added it to some cooked pasta, gave it a good stir and shaved some Romano cheese over the top. I was also pleased to discover that it firmed up in the fridge, so now it also makes a tasty, garlicky, parsley-y chip dip. Steve wasn't into the idea, but I'm sure I'll be snacking on it sometime this weekend.
In any case, this was a simple but great way to get ready for tomorrow morning's run.
Until next time...