Parsley pesto
I found this recipe on the internet, and am becoming increasingly fascinated with the variations on pesto. This one was from the site http://www.care2.com/greenliving, and Inspired by The Mediterranean Vegan Kitchen, by Donna Klein (HP Books, 2001).
This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will tide you over beautifully until the basil pops up in your garden or farmer’s market.
Using a food processor makes it one of the quickest and easiest pasta delights ever.
photo: flickr, diekatrin's photostream
1/2 cup chopped walnuts, toasted
1/4 cup extra-virgin olive oil
1 cup packed fresh flat-leaf (Italian) parsley
1/4 cup vegetable broth
6 cloves garlic, peeled
1 tablespoon plain unseasoned bread crumbs
1/2 teaspoon coarse salt, or to taste
16 ounces spaghettini or other thin pasta
1. In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.
2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.
3. Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.
Serves 6.
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