Well, when in herb-doubt make a pesto! So that's just what I did. And now I'm in love. Even the HUBS liked it!! Just try and tell me that's not a sign!
Italian Parsley Pesto
I bunch of Italian Parsley - rinsed clean & de-stemmed
1/4-1/2 Cup Pine nuts - toasted in a hot pan (no oil)
2 t chopped garlic (equal to 1 clove)
Juice of 1 lemon
drizzle of Olive Oil (approx 1 T?)
Start by toasting the pine nuts. I just put them in a hot pan, with nothing else, and swirled them around until they got toasted - Don't let them burn.
In a small processor (like the Ninja) pack all your ingredients and blend until smooth.
That's it! Quick and simple and oh, so good! :)
|Toast your nuts (ha-ha)|
|Add everything to the food processor|
|Blend until smooth.|
I started out eating it for lunch with some Orzo pasta and nutritional yeast. :)
Of course before lunch was breakfast. My go-to Oatmeal with the addition of banana, raisins, black strap molasses and coconut whip.
And after lunch was dinner...
We grilled again ('tis the season).
Into my baskets went: Red Onion, Broccoletti, Chopped Parsnips (I nuked them for 2-3 minutes first to soften them) & some small red potatoes, all sprayed with olive oil.
Kai had a little of the Hub's steak (she didn't like it), a small potato, some salad and some yogurt with a drizzle of honey.
And I had a bed of spinach with the grilled veggies on top and the last of the pesto.
So there you have it,
If life gives you Italian Parsley, Make Pesto!