A sea of parsley
Up until now I have spared you from parsley-related posts because I figured it might be a bit of a dull subject. But we are swimming in flat leaf parsley so now you get to hear about it.
Back in January when we perused our favorite seed catalog selecting seeds for potential garden residents, parsley was included. The bed that my husband chose to plant this lovely herb looked a little large to me, but because it was shared with the basil I figured I could keep up with it. Wrong. Even though I vigilantly kept cutting the hundreds of healthy, robust plants, it had gotten away from us.
This morning I decided to take drastic measures. With kitchen shears in hand I marched out to the side yard and gave the crop a serious haircut. While I was at it I decided the basil could use some trimming, too. When I walked away you couldn’t even tell I had made a dent in the crop.
Fast forward 30 minutes and I now have this lovely pesto made with a combination of garden-fresh parsley and basil. I coarsely chopped it and then whirred it in my food processor. The kitchen smelled of sweet basil and sunshine. Later, I will stir it into long strands of fresh linguini and will be rewarded with the love that gets put into the garden.
Stay tuned. Check it out!
Basil and parsley pesto
- 2 cups packed fresh basil leaves
- 2 cups packed fresh parsley leaves
- 2 cloves garlic, coarsely chopped
- 1/2 cup toasted almond slivers
- 2/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmigiano reggiano cheese
Combine the basil, garlic, and almonds in a food processor and pulse until coarsely chopped. Add the olive oil and process until fully incorporated and smooth. Season with salt and pepper.