Among other delicious things, the garden plot has provided an abundance of parsley.
What do you do with bags and bags full of parsley? You made PESTO!
I have had a pretty good success rate with pesto in the past, so this little recipe is an off the top of the head number. For this batch, I hijacked Nicole Jone's kitchen, and used her whiz bang food processor. But a mortar and pestle will do.
You will need:
- a truck load of parsley
- around a cup of cashew
- a hand full of almonds
- 2 garlic cloves
- around a quarter of a cup of extra virgin olive oil
- a cup or so of Parmesan finely grated
- teaspoon salt and a grind of pepper
remove stalks from the flat leaf
add the cheese, and most of the olive oil...pulsing the food processor gently as you add the oil
and hey presto, you got PESTO!
The texture of the pesto was pretty dense, so I ground some more nuts separately and folded them into the mixture.
So what do you do with this green velvety delight? Why, you made pasta of course.
And you wash it down with a nice cold beer. Spring on a plate.