Every time I think of parsley I always hum " parsley, sage, rosemary and thyme". Isn't Scarborough fair an awesome song? Anyway, this evening for dinner I made pasta. What does one make, when they accidentally pick bunches of parsley and add them to their basket instead of cilantro? Make Pesto of course! This parsley based pesto is a variation from the regular all basil pesto. But, I must add that I liked it a lot and enjoyed a bowl for dinner myself. Kind of nervous to taste parsley pesto initially, waited for my daughter to taste it and give me the thumbs up sign, before I tried myself. My daughter needed no persuasion to finishing her dinner tonight. One thing I would like to mention is that, we tend to make pesto in the blender. I however, used the food processor this time and loved the texture it created.
Parsley Leaves - 2 bunches
Basil - 1 hand full
Garlic - 1 pod
Sun Dried Tomatoes Drained ( without oil) - 6
Olive Oil - 1/2 cup
Walnuts - 2 fist full
Cooked Bow Tie Pasta - 3 cups
1. Clean, dry and toss in the leaves, garlic, sun dried tomatoes, pepper, walnut, salt in the food processor.
2. Give it a couple of buzzes and add the oil a little at a time and allow it to all come together in a coarse mixture.
3. Add a few tbsps of the pesto to the pasta, drizzle some oil and mix well and serve it hot.