Tuesday, November 18, 2008
Parsley is not a herb I like very much, so when I saw a parsley-vinegar sauce on Bitten, I marked it to use some of the green stuff that was coming in the CSA box.
Bittman says you can use the sauce over "steaks, pork, or chicken," but commenter number two remarked that they often paired pasta with parsley pesto. In my mind I just registered it as, "okay, I'll throw it on some pasta." As I was making it I worried it would be too strong for the zucchini and carrots I was having with the pasta, so I threw a little tofu into the blender after everything else to mellow it down, just in case. It worked great: nice creamy green pasta sauce, and a full cup of parsley down.
Occasional art, comics, food, and other things of less interest to the general public.