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Parsley Pesto Pasta and a confession


ParsleyPestoPasta

The last produce box that we purchased from Marvin's Produce had a large bunch of parsley in it. After several days it started to look a bit wilted and I remembered a recipe that I had found for Parsley Pesto and decided to try it. The reasons that I had been interested in the recipe initially are because we often have lots of parsley in the garden and because I must confess that I do not really care for either basil or cilantro. If a recipe calls for cilantro I usually substitute parsley and if it calls for basil I substitute dried Italian Seasoning.

Now don't get me wrong, if you invite me over and serve something with either cilantro or basil I will certainly eat it gratefully, but if I'm doing the cooking I will make the changes mentioned above. 🙂

This pesto calls for the green part of green onions which we also have pretty much year round in the garden and almonds which I try to keep in the freezer. Both Rob and I really liked this dish and I plan to try to make a supply of the pesto when parsley is abundant so we can enjoy this frequently.

Parsley Pesto Pasta

Approximately 1 pound of pasta
1/2 cup whole unsalted almonds
4 cups parsley leaves
3/4 cup chopped chives or the green part of green onions
3/4 cup olive oil
1/2 cup finely grated parmesan cheese
salt and pepper

Process almonds in food processor until finely ground. Add parsley, green onions, oil and cheese and process until smooth. Season with salt and pepper.

Cook pasta until done and then drain, reserving a small amount of the cooking water to thin sauce if needed. (I did need some.)
Toss pasta with pesto adding cooking water as desired. Sprinkle with additional cheese.

You can refrigerate the pesto for up to 5 days after preparing it or it can be frozen.

Go ahead and be adventurous and give this recipe a try!

Becka


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9 Comments on “Parsley Pesto Pasta and a confession”

  1. #1 Marilyn
    on Sep 9th, 2013 at 7:05 am

    Looks very Yum – and the veggies. I hope you will tell how you made them, too.

  2. #2 Vikki
    on Sep 9th, 2013 at 8:31 am

    Was that the box with the tofu? If so, what did you do with the tofu? I skipped that week, but we did pick up a juice box this past Friday. The golden delicious apples were so sweet! Best thing in the box 🙂

  3. #3 Jan
    on Sep 9th, 2013 at 11:03 pm

    What kind of salad did you serve with this? (I’m not tired of tomatoes yet.)

  4. #4 Becka
    on Sep 10th, 2013 at 8:40 am

    Hi Jan,

    It was just a simple layered salad of sliced tomatoes, sliced cucumbers, a little Feta Cheese, a few ripe olives, and a drizzle of Italian Dressing. It is something that you can throw together quickly. 🙂

  5. #5 Becka
    on Sep 10th, 2013 at 8:44 am

    Hi Marilyn,
    The vegetable was zucchini. I prepare this by heating about 1 Tbsp. of olive oil in a stainless steel skillet (not non-stick). Let it get hot and then add about 1/2 of a large onion thinly sliced. Let this cook until it starts to get brown–don’t stir too much. Then add 3-4 thinly sliced zucchini and cover the pan. Don’t stir until the onion is very brown–almost burnt. This carmelizes and gives a great flavor to the squash. At this point you can stir a bit and continue cooking until the squash is cooked through. Salt and pepper to taste and enjoy!

  6. #6 Vikki
    on Sep 10th, 2013 at 8:48 am

    That’s how I make my zucchini too except I put the onion in with the zucchini, and sometimes throw in some fresh mushrooms too, and pass around the grated parmesan. I’ll have to try it your way for a change.

  7. #7 Becka
    on Sep 10th, 2013 at 8:57 am

    I’ll have to try adding mushrooms and Parmesan!

  8. #8 Vikki
    on Sep 19th, 2013 at 8:49 am

    I just made zucchini by first browning the onions well and it was SO much better than throwing onions and zucchini in together. Thanx for the tip 🙂

  9. #9 Deb
    on Sep 19th, 2013 at 9:15 pm

    Becka, I’ll have to make a note of “no basil or cilantro” just in case you and Rob are in our neck of the woods and stop by! You’re welcome anytime by the way.

    Actually, the lasagna recipe I just mentioned in the next post had LOTS of basil in it, put there by mistake by a certain 7 year old who was trying to help her mom. In my opinion that’s what made it so delicious! How funny!

    I just realized I don’t think my comment had anything at all to do with your recipe!


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