Fresh - and only fresh, please - parsley is a key ingredient in the SimplyCooking® Pantry. Parsley is loaded with nutrients and enzymes: My favorite go-to book on herbs, Rodale's llustrated Encyclopedia of Herbs, sites parsley as containing vitamin A, more vitamin C per volume than an orange, several B vitamins, calcium an iron. But the SimplyCooking® Pantry lists parsley for another reason: it works well as a "standin" for many fresh herbs. Many recipes that call for other fresh herbs are equally tasty by substituting fresh parsley plus the herb(s) of choice in dried form.
In the deep of winter, I enjoy pesto dishes simply by using fresh parsley rather than basil as the base. This is more general direction than an exact recipe, but try it out and see if you too might find a place for Parsley Pesto.
1 bunch flat leaf parsley, washed and dried
2 cloves garlic, peeled
1 handful walnuts
1 squeeze lemon
1 generous pinch salt, Celtic Sea Salt preferable
1 pinch cayenne pepper
1/4 cup Parmesan cheese, or to taste
cold pressed olive oil or grape seed* oil
Trim the parsley stems and reserve for use in another recipe.
(Don't throw them away. Tie together with a piece of string and infuse in soup, broth or stew.)
Place trimmed parsley loosely in the bowl of a food processor. Place the garlic,walnuts, lemon, salt, cayenne pepper and Parmesan cheese on top. Process a few seconds until smooth. Scrape down and process again. With the processor running, slowly drizzle in enough oil until you have your desired consistency. Taste and adjust seasoning. You can also stir in additional oil to further thin. Store in the refrigerator. Use on almost everything, from steamed vegetables, to pasta and meat.
Excellent with these SimplyCooking® recipes:
*SimplyCooking® recipes now use grape seed oil instead of vegetable oil.