Last night we bundled up for our first outdoor dinner of the season. Met the neighbors on the front steps, let the kids get dirty, slurped hot noodles with a fresh spring pesto. It’s not summer yet, but it’s coming.
Parsley is always one of the early springtime arrivals in my garden, but my plants are still just unfurling and getting their footing. This pesto made use of a lonely green bunch of store parsley. I like to keep parsley around for the perky boost it gives to the flavor and color of many dishes. But in this pesto, it’s the star of the show. And it made for a flavorful and nearly effortless dinner; I just whirled the pesto in the food processor while my pasta boiled.
I saved my parsley stems for homemade stock, of course.
Parsley Pesto: (adapted from this Cooking Light recipe) Chop the biggest stems off a bunch of parsley, placing the top 2/3 of the bunch in a food processor with 2 Tb. pine nuts, a crumbled small knob of Parmesan cheese, 1 Tb. olive oil, and ¼ Tb. salt. Process into a rough paste, scraping down the sides of the bowl as necessary. Serve on whole wheat spaghetti with a little more grated Parmesan and a green salad (I dressed mine with leftover lemony harissa oil).