presto parsley pesto

presto parsley pesto

• 1.14.2013

I hate wasting things that I've bought... especially food wise. This really bugs me.

I tend to be pretty good at utilizing all the things I've bought. My primary downfall is greek yogurt. I'm not sure why but if I end up throwing anything out for going bad ... it's greek yogurt. Never the whole container, but it's still a waste none the less.

Last weekend I bought some flat leaf parsley for the Shepherd's Pie I was making. I fully intended on using it but totally spaced when it got to that step (which is why you don't even see it in the ingredients listing). Then I needed to go to Ohio for three days and the parsley was still in my fridge. So, in an attempt to keep it alive I put it in a glass of water and hoped for the best.

The good news is the parsley still made it to Saturday, nearly one full week later. It was a little limp for sure (TWSS) but absolutely fine for PESTO. The last time I made pesto I used basil, pine nuts, and pistachios. This time, I used parsley and walnuts. That is the best part about pesto it's like the garbage disposal of sauces. You've got leftover spinach...? PESTO. You've got some arugula? PESTO

Presto pesto my friends. 

There really isn't too much to say about this except it feels "quick fancy". After a few days spent traveling all I really want is to relax and not eat too much crap (except buffalo chicken). A pesto pasta makes a simple dish of pasta just one step more enticing. 

Bonus... it freezes quite well. I made the whole recipe of pesto in an attempt to use all the parsley ... with a little reserved for the Sunday Downton Abbey Dinner. Given that I was only making pasta for two, I have about 4-5 servings of pesto leftover in my freezer for another day.

(Step 1) I like to do the majority (if not all) of my prep work before I get started cooking. So, in that vain ... chop you walnuts, roughly chop your garlic, and grate your cheese.

(Step 2) In a food processor, puree parsley, walnuts, Parmesan, garlic, and lemon juice until a paste forms. As you can see in the picture, I used 3 cloves of garlic. I have never once felt in all my cooking that there was too much garlic - even when I made garlic chicken. This one time, I feel like I could have used one less clove. Use your judgement.

(Step 3) With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.

(Step 4) Add as much pesto as you want to some cooked pasta. This recipe makes enough pesto for I think about 6 people.

(Step 5) Serve and enjoy. I added a bit of grated parm to the top as well.

Adapted from this recipe

Shopping List
Coarse salt and ground pepper
2 cups packed fresh parsley
1/4 cup walnuts chopped
1/3 cup grated Parmesan
2 garlic clove
1 tablespoon fresh lemon juice
1/4 cup olive oil (or more?)