Apologies for the dearth of posts the past few days; we had company over the weekend, and while I did try and cook at least some of the time, I wasn’t keen on interrupting the day’s activities to sit down and write about it. But I’m back now, and with a surplus of parsley growing wild and neglected in the Aerogarden. I’ve had reasonable success growing parsley outdoors, but WOW this stuff loves growing hydroponically. I can hardly keep up, which is exactly why this pesto might soon be in the regular rotation. Even if you don’t grow your own parsley, a bunch is usually less than 50 cents at the grocery store as opposed to $1.99 or more for half that amount of basil, and it works wonderfully with inexpensive walnuts instead of $26.99-a-pound (yes, that’s what they cost at my grocery store…IN BULK!) pine nuts. B. and I both think it tastes just as great as “regular” pesto, plus it gets dinner on the table in less than 2o minutes and makes excellent lunch leftovers.
As below it makes about 4 generous servings.
• 2 cups (loosely packed) parsley leaves (garden): $0
• 3/4 cup walnuts: $1.20
• 2/3 cup olive oil: 60 cents
• 1/2 cup grated Parmesan, plus more for garnish: $1
• 2 T lemon juice (about 3/4 of a regular-size lemon), plus 2 tsp lemon zest: 45 cents
• 2 large garlic cloves, crushed: 2 cents
• 1/2 tsp table salt: 1 cent
• 1 lb. pasta of your choice: $1.19
TOTAL: $4.47/4 = $1.12/serving
Combine all the ingredients (minus the pasta) in a blender or food processor.
Blend or process.
Cook pasta until al dente according to package directions. While still hot, mix with the pesto. Serve with extra cheese, if desired.