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.
3 comments:
I'm starting to like parsley more than I used to, but I have a long way to go. I wonder why. Did somebody in my past overuse it in the wrong way?
Never thought to use it in a pesto/sauce. Sounds really good.
I'm awarding you with a "Butterfly Award" for having a really cool blog that I love to read. It's also sort of a meme, so the love doesn't stop w/ you :)
absolutely delicious looking.
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