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August 14, 2006

Parsley Pesto

This parsley idea is from Marjorie, a fellow CSA member.

I just wanted to let you know that we are loving our CSA experience! And here's a tip for people overwhelmed by a lot of parsley--you can make a lovely pesto with it. Last week I had a backlog of a bunch and a half, and was afraid if I didn't do something with it soon it would start to go bad. So I whipped up a batch of pesto (I just use the recipe from the Greens cookbook and substitute parsley for the basil--no need to be exact with quantities; taste as you go and adjust the texture to your liking). I divided it into a couple of small freezer bags and stashed it away so we can enjoy a kiss of summer come November. In addition to being terrific in the usual pasta preparation, a dollop of this parsley pesto on a bowl of tomato, bean or vegetable soup adds a nice burst of fresh flavor.


Here is our arugula pesto recipe if you need a basic pesto recipe to work from.

Posted by Christine at August 14, 2006 09:19 AM

Food with a Passion

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