That happens to me, quite often!
I use a LOT of parsley in recipes. But the bunches they sell at the stores are usually still too big to get through, without throwing out/composting some of the parsley.
Can you relate? 😉
I recently found this recipe over at Country Living for Parsley Walnut Pesto and gave it a try.
It was so good!
Such a lovely fresh taste, healthy ingredients and a nice change from the basil types of pesto, I usually make.
I served it with fettucini noodles and some fresh green beans with lemon on the side; made a delish dinner!
Here are a few “tweaks” I made in the recipe:
I omitted the salt, used curly instead of flat-leaf parsley and it worked fine, used a bit less olive oil than they called for.
DO toast the walnuts as suggested, it is worth the bit of extra time this step takes. Really enhances the flavor.
Try to make this at least an hour or two before you plan to use the pesto, to allow flavors to thoroughly blend, in the fridge.
PS: If you have a favorite parsley recipe, do share! I’m always on the lookout for those. 😉
Photo courtesy of Flickr
As a vegetarian for over 20 years, I was until recently still under the misconception that Slow Cookers were mainly for cooking large slabs of meat, chicken…and not for many kinds of vegetable and vegetarian recipes. How wrong I was!
And how far the slow-cooker has come since my first try at using this wonderful small appliance, many years ago. I was just married (for the first time) ;)and we had received a CrockPot (the first popular brand name of slow-cookers) as a wedding gift. At the time, I was still eating beef, pork, poultry… and sharing life with a husband who insisted on lots of meat and potato suppers!
How times change…and in this case for the better. 🙂
Suffice to say for now, this cookbook is a winner and a wonderful way to introduce yourself to slow-cooking or to add to your recipe repertoire if you are already ♥ your slow cooker!
I’m sharing one of my fav recipes: Sweet Potato Lasagna from this cookbook on page 2 of this post.
It is simply delicious and so easy to make!
As with most recipes, I did a bit of personal “tweaking”:
-I used 9 oven-ready lasagna noodles instead of the 12 suggested and found it to be just right for the 6 quart slow cooker that I use.
-I added 2 T. instead of 1 T. of the Italian seasoning blend (and that I mixed myself: basil, oregano,thyme and I added a dash of nutmeg too).
– I used grated Asiago cheese not Parmesan as I had some on hand.
**All minor changes and not required. Just my own preferences.
This lasagna is very filling and looks great too, it’s so colorful. Would make a wonderful Fall dinner choice, with sweet potatoes at their peak right now and so reasonably priced too. Try to buy organic if at all possible, so much tastier I think and better healthwise too.
I guarantee, you’ll be making this one more than once!
See complete recipe on page 2. Enjoy. 🙂
Speaking of popular posts (in the post directly below this one) this recipe for Pasta Primavera with Fresh Pesto Sauce is one that also gets a lot of hits (about 5000 to date) particularly as the warmer weather arrives each year.
Delicious, fresh tasting and very easy to make. A good one for using up a lot of fresh veggies and herbs in one dish. Served with a Spinach Salad as shown above, this can be a main dish that’s special enough for company too. Let me know if you give this one a try.
Here’s the original post, with the complete recipe from Not Just for Vegetarians.
Happy Gardening and Cooking! 🙂