Thursday, June 21, 2007
Please Pass the Parsley Pesto
I usually omit parsley from recipes because most seem to call for just a smidge, and then I'm left with a big ol' bunch of green that wilts in my crisper before I can use it all.
Lately, however, I've cooked up a bunch of recipes from Suzanne Goin's Sunday Suppers at Lucques cookbook and I've found following her recipes to the letter is worth the effort. She likes her parsley, and I was determined not to let it go to waste. The solution? Parsley pesto.
Seems you can make pesto with just about anything these days--cilantro, sun-dried tomatos, artichokes. The parsley version is earthy and bitter and even more vibrantly green than basil.
I used this recipe from Food&Wine, but you could also just substitute parsley for basil in your favorite version. I tossed mine with yam soba noodles (their sweet, nutty flavor works well with the pesto) and zucchini ribbons. The leftover pesto went in the freezer, awaiting a pizza or maybe some roasted vegetables.