Parsley Pesto
My neighbor gave me a huge bunch of parsley that she wouldn’t use and didn’t want to go to waste. She splits a CSA share with a friend who was on vacation, leaving her with more vegetables and herbs than she can use. It was nice of her to pass it along, but I have a ton of parsley in my garden. Most recipes call for small amounts of parsley, not several cups worth, so it sat in my fridge for close to two weeks before I decided to suck it up and just use it all at once. I figured a pesto would be the quickest and easiest way to go.
I found a great recipe in my Bon Appétit cookbook for roasted potatoes with a parsley-based pesto, but my sister in law stopped by with my niece right when I started getting dinner ready. By the time they left I was running out of time if I wanted to make it to yoga. So I skipped the potatoes, boiled up some tortellini, and made a quick parsley pesto using just parsley, lemon juice, garlic and toasted pine nuts. I tossed it all with some fresh fava beans.
It was good, but the cheese tortellini wasn’t quite right with the flavor of the pesto. It’s not like a basil pesto- it tastes fresher, brighter if that makes sense. If I were to do it again I’d use regular spaghetti and add zucchini ribbons.
I had entirely too much parsley for my mini food processor to handle, which means I still have time to make the potatoes with parsley pesto another night.
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