Happy New Year, and a Parsley Pesto to you!
January 6, 2013
I have to admit to very little on the cooking front since New Years Day. After weeks of pre-christmas freezer-filling baking and cooking it’s been a welcome break to gorge on the leftovers and eat simple pasta suppers. But I have been making plenty of my own pesto, which is ridiculously quick and simple to make. I’ve been using parsley instead of basil, and almonds instead of pine kernels, with fabulous results. My basil finished weeks ago in the garden but the Parsley’s still in happy abundance. And you really can’t beat a bowl of pasta served plainly and simply with lashings of homemade pesto. Though if you want to veg things up a little, as I always do, it’s wonderful with a handful or two of steamed french beans or courgette strips running through the pasta too.
Parsley & Almond Pesto
Enough for 4 servings:
40g of parsley, thick stalks removed, washed
a clove of garlic, finely chopped
40g of Parmesan or Grana Padano cheese
60g of whole almonds
75ml of good quality extra virgin olive oil
a squeeze of lemon juice
salt & pepper
Simply place all the ingredients, bar the lemon, salt and pepper in a food processor and whiz until you have a your desired pesto texture. I like mine fairly rustic with a few lumps and bumps. Or place all the ingredients in a bowl and blitz with a stick blender. Both work equally well. Taste and season with a little lemon juice, salt and freshly ground black pepper.
Et voila, you have super-quick super-tasty homemade pesto. Serve with pasta and/or veggies of your choice.
Bonne annnée everyone!