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!
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