TASTE
Parsley pesto a wearin' of the green
| • | Pungent perks |
Associated Press
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Parsley is the ingredient that gives this pesto sauce its vibrant green color — something that will catch the eye of cooks looking for a St. Patrick's hue in as many dishes as possible.
Fresh-tasting and aromatic, this pesto can be served atop pasta as a main course or side dish, recipe developer Pam Simmons points out.
She likes to use rice pasta, found in health-food stores.
Simmons tells cooks to transfer the toasted pine nuts to a plate to cool (this takes about five minutes) to avoid the nuts accidentally burning from transferred heat, and because not using hot nuts will help keep the parsley fresh and green. "It probably doesn't matter, it's just the way I've always done it," she adds.
Parsley's flavor is not as assertive as basil's, but this pesto has a rich taste that can go with any entree, Simmons says.
PINE NUT PARSLEY PESTO
Heat a large skillet on high. Add pine nuts and toast until slightly golden, about 3 minutes, shaking pan frequently. Remove to a dish to cool.
Coarsely chop parsley leaves and stems and place in a food processor with metal blade. Add pine nuts (reserving a tablespoon for garnish), parmesan, garlic and lemon rind. Pulse until finely chopped.
Add lemon juice and salt and pepper.
Process, while adding oil in a thin stream, until smooth.
Serve atop your favorite pasta, with a scattering of fresh, sliced cherry tomatoes, if desired.
Makes 4 servings.
Note: A lettuce spinner is a good, fast tool for washing and drying parsley.
