That is with the exception of this parsley pesto... which I made weeks ago... and am only posting now. So embarrassing.
Parsley overfloweth in my herb garden, so I knew I wanted to do some garden fresh parsley-heavy dish. And what better way to use up a big bunch of parsley than to blend it into a fresh pesto?! I didn't have any pine nuts on hand, but I did have some walnuts... and obviously plenty of garlic.
I tossed this pungent (and I mean that in the best of ways... the parsley flavor is very strong in a very very good way) sauce over some quinoa pasta with some fresh cherry tomatoes and called it a night. Simple as that! And then I enjoyed it on my balcony, looking at my newly trimmed herb garden. Next up, the mint and the pineapple sage need some tending to... in general expect some herb heavy recipes this summer.
- 1 bunch of parsley (roughly 2 cups), stems removed and chopped
- 1/2 cup toasted walnuts
- 2 garlic cloves
- juice of 1 lemon
- olive oil (ends up being about 1/2 cup)
- Add the parsley, walnuts, garlic and lemon juice to a food processor and process until a uniform paste forms.
- With the food processor running, stream in the olive oil until a smooth sauce consistency is reached.
- Add salt and pepper to taste.
- Toss with pasta and enjoy!
- If serving with pasta, reserve a bit of the pasta water to thin out the sauce and help it coat the pasta nicely.