First of all. Thank you so much for the kinds words I received from so many of you after my last post. Your response really moved me and lifted my spirits. I especially appreciate the encouragement because sometimes I find it difficult to write about the things that matter the most to me. When I mentioned to a friend that I wanted to write about what happened in Elsipogtog but found it hard to find the right words to do so, she told me to write from the heart. Not always an easy thing to do, but I'd like for this blog to be a place where I can dig a little deeper, and write from the heart more often. So thank you for encouraging me to do that.
And right now, my heart is telling me to tell you about parsley almond pesto. On angel hair pasta. With roasted squash. Because while the basil in your garden may have passed its heyday, parsley is just getting its groove on and looking mighty fine around these parts, and hopefully where you live as well.
I actually like this pesto better than basil pesto. I know. Blasphemy. But it's true. There's just something about parsley, it tastes so fresh and vibrant and it's such a hardy little plant that can withstand such cold temperatures. And did you know it contains three times the Vitamin C as oranges and twice as much iron as spinach? It makes a pesto that aside from bursting with flavour, packs a real nutrient punch.
Top it with some seasonal roasted squash (whichever one you've got handy will do), and you've got yourself a meal.
I recommend angel hair pasta because I find it's the best way to highlight a good pesto. This is a brand I often like to use. The pesto should be applied generously and coat every delicate noodle so it maximizes the flavour. Do be careful not to overcook angel hair pasta though, it cooks in about 2 to 3 seconds flat!
This pesto uses almonds, but feel free to use walnuts, pine nuts, or whatever you fancy. You can use either flat leaf or curly parsley. Enjoy! And click here for the recipe.