Thursday, February 19, 2009

Parsley Pesto

Here is another pesto. I just threw it together, so please forgive my very accurate measurements. (That was sarcasm.)

1 Tbsp pine nuts
1 cup and half flat-leaf parsley, lightly packed
1 tsp dijon mustard
1 clove garlic
a couple of palmfuls of freshly grated parmesan cheese
olive oil, eyeball it

Start by adding the pine nuts to a skillet and toast over medium heat. Shake around every once in awhile until the pine nuts are golden brown. Add to a food processor. Add the rest of the ingredients to the food processor EXCEPT the oil. Let 'er rip until the ingredients are finely chopped and mixed well. With the processor on, slowly stream in the olive oil until you reach your desired consistency. It shouldn't be too thick, but the oil should be nicely infused. I would say about 1/4 cup.

I served the pesto over pork chops, but pestos are great as pizza sauces, on pasta, chicken, fish, shellfish and even red meat. Pretty much anything.

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