<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\0757793856\46blogName\75Orangette\46publishMode\75PUBLISH_MODE_BLOGSPOT\46navbarType\75BLACK\46layoutType\75CLASSIC\46searchRoot\75//orangette.blogspot.com/search\46blogLocale\75en\46v\0752\46homepageUrl\75http://orangette.blogspot.com/\46vt\0757514811248055359532', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>


Like a charm

I don’t know how it is where you are, but around here, winter has been a little weird. Kind of wishy-washy, I guess you could say. Not that I’m complaining or anything. No sir. I’m just saying. We’ve had the usual load of rain and even a scant dusting of snow, but everywhere, all around, the shrubs are sending out little green buds. Yesterday it was sunny and 50 degrees, and we went to Discovery Park in nothing but jeans and t-shirts - long-sleeved, but still - and collected shells on the beach. We even saw a plum tree with a few open blossoms(!). I grinned so hard that I thought my face might crack open. Then, when we came home, I made lemonade. Lemonade! And spiked it with vodka! And then, while Brandon was out running his favorite thrift-shop circuit, I lip-synced to “Hungry Like the Wolf” about 85 times. It was such a good day. Like spring, really.

Global warming, is that you? Because sometimes - and I know I’m not supposed to say this, but - I think I love you. Come on in and have a seat. I’ve got a big glass of boozyade for you.

Of course, today it’s raining proverbial cats and dogs. As I type this, a man is cowering his way down the street outside my window, dodging raindrops. Best not to get my hopes up, I guess. We’ve got a while to go before spring.

At least we have parsley. That’s all I can say. Our little herb-and-arugula garden beside the house has pretty much gone kaput, but the Italian parsley, it lives on. It’s going gangbusters, actually. It’s nearly three feet tall and almost as bushy as my father’s beard in an old photo I have in the basement, taken in the mid-‘60s, during what I like to call his “Cuban revolutionary” facial hair phase. It may be the middle of winter, but by god, we still have parsley. Which means we can make pesto. Or a variation on pesto, at least.

In fact, that’s what I did last night with our friend Olaiya. We wanted something to dollop on top of a bowl of parsnip soup, and parsley sounded like just the thing, whirred to a slurry in the food processor with a little oil and salt. For added interest, we threw in a small palmful of almonds - Olaiya’s inspired suggestion; I really can’t take credit - and a squeeze of lemon, and before we knew it, the slurry had morphed into a pesto of sorts, earthy and salty and herbal and addictive. (Isn’t that the definition of a good pesto: addictive? I certainly think so.) It was unexpectedly lovely, more delicate than I could have imagined. I liked it atop the soup - which, to tell you the truth, didn’t turn out all that well - but I loved it today, when I made a second batch to stir into a pot of hot fettucine. It went down like a charm.

Now, I’m not going to go telling you that Italian parsley is the new basil, or whatever, because heaven knows they’re entirely different animals. But this wintry “pesto” is a lovely thing in its own right - grassy, fragrant, nubbly with sweet almonds. I’d be happy to eat it any number of ways, even straight off my fingertip. And until spring rolls around, I intend to.

Winter “Pesto” with Parsley and Almonds

You should think of this recipe as a mere starting point. For instance, you can use raw almonds or toasted ones. (I use raw.) You can add garlic, or you can leave it out. (I like it without, but Brandon is pretty pro-garlic.) You could try adding other herbs, or take it in another direction with capers or even anchovies. Just be sure that, when it comes to the parsley, you use the Italian (flat-leaf) kind. Curly parsley doesn’t have as much flavor.

Oh, and this recipe doubles nicely.

2 Tbsp. whole almonds
1 packed cup Italian parsley leaves
4 - 6 Tbsp. olive oil
1 tsp. fresh lemon juice
¼ tsp. salt
1 small garlic clove, pressed (optional)

In a small food processor, pulse the almonds until finely ground. They don’t need to be quite as fine as, say, sand, but close. Add the parsley, 4 tablespoons of the olive oil, lemon juice, salt, and garlic (if using), and process to a paste. Taste and, if needed, adjust salt, lemon juice, and/or olive oil. I like to add an additional tablespoon or two of olive oil, just to boost the flavor.

Serve over pasta (with grated Parmigiano Reggiano), alongside chicken or fish, or spooned atop roasted eggplant or mushrooms or boiled potatoes. Wherever, really.

Yield: about ½ cup


Blogger Katie said...

Parsley has been falling farther and farther out of my favor lately. Something about it just seems so, I don't know, ordinary. It always contributes the same boring flavor. But I shall try this pesto (for the pesto's sake, not the parsley's), and perhaps it can turn around my feelings about this herb that does so well on my porch.

4:43 PM, January 14, 2008  
Blogger Jules said...

Boozyade! I love that, and am going to make some as soon as it warms up again around here!
House of Jules

5:04 PM, January 14, 2008  
Blogger PestProJoe said...

That is a funny comment... I have the same issue with rosemary now! I have a lovely bush that I was so found of and that grows so well... but a little too much a little too often has made rosemary.... well plain.


Do-It-Yourself Pest Control

5:13 PM, January 14, 2008  
Blogger Lael said...

oh my, this pesto sounds wonderful! I just ran out of a parsley/walnut pesto I made a while ago and loved...now it's time to try this one (and since I try to limit my dairy intake, it's even more perfect). thank you!

5:17 PM, January 14, 2008  
Blogger Octavine Illustration said...

a most beautiful presentation. your photos are lovely. cannot wait to try!

5:22 PM, January 14, 2008  
Blogger aubrey said...

molly, same thing happened to us yesterday. we put warm clothes on the kids, packed a lunch and headed to the park for a picnic. it was beeeautiful and so much fun. i took so many pictures of the glorious sunshine. and then it was back to the dark today. i'm not bitter, because i adore seattle and the rain and the water. but, i loved yesterday. it was awesome. p.s. your pesto sounds divine.

5:24 PM, January 14, 2008  
Blogger Victoria Cummings said...

Molly - I enjoyed your column in Bon Appetit - Congratulations! It is the New Winter - in New England, we're having near zero weather followed by 50 degrees like Spring and then, today, snow. I invite you to come visit me in the blogosphere at "Teachings of the Horse" victoriacummings.blogspot,com. By the way, my basil is still growing like crazy inside the bay window in my kitchen.

5:36 PM, January 14, 2008  
Blogger Mercedes said...

Three feet tall, my goodness! I think you'd better make some tabboule too. Pestos, in their endless permutations, are always welcome in our house.

5:59 PM, January 14, 2008  
Anonymous Luisa said...

I love your frying pan-cum-fruit basket. :)

6:12 PM, January 14, 2008  
Blogger Briana said...

I don't mind the warm weather in winter, but I'm worried that all those far-too-early blossoms are going to die when the next cold snap hits and that it will wreak havoc with the produce available next spring/summer.

6:13 PM, January 14, 2008  
Anonymous Anonymous said...

I'm loving the pesto recipe and smiling over some of the comments re: herb overkill. Parsley and rosemary are the two herbs that reliably provide fresh flavor in my galley for our five to six month cruise in Alaska every year. Parsley provides a bright finish to SO MANY dishes and rosemary perfumes everything from yeast doughs to braises to potatoes to the cook. While basil and cilantro need warmth and shelter from the elements, parsley and rosemary ROCK season after season.

6:31 PM, January 14, 2008  
Blogger Val said...

This recipe reminds me of my newfound obsession, chimichurri from Argentina, in which parsley is the star ingredient (there is a fabulously authentic recipe on Epicurious). It is, as you said about this parsley pesto, Addictive!
Lemonade in January! I love it. Thanks for all of the inspiration, Molly! You are delightful to read.

6:35 PM, January 14, 2008  
Blogger lisa s said...

super simple and delightful sounding [and looking].... thanks!

6:39 PM, January 14, 2008  
Blogger deborah said...

oh yummity. i think, even though it's summer here i might give this a go with a spiked lemonade. adding anchovies sounds positively divine!

7:40 PM, January 14, 2008  
Blogger Lisa said...

Molly? Is it possible this is my favorite post of yours EVER? I'm nervous saying so, because of my hard-core stubbornness when it comes to picking favorites and your reliably off-the-charts writing. But I think it might be! There's something about the whimsy and the spontaneity and the sense of freedom here; I dunno, it just makes me really happy.

ALSO I'm planning a late spring wedding and thinking lots about lemonade and herbs; ALSO my dad had a funny phase (drivers license circa 1974) we like to call his terrorist years. (ALSO I blame you for my hot chocolate coma.)

And I loved your Bon Appétit column. Our meat paths are not dissimilar. And it was sweet synchronicity to see that your piece was followed by one by my landlords'/farming mentors' daughter!

It's almost too much sweetness to bear. I think I must go to bed. Thanks, as ever.

8:08 PM, January 14, 2008  
Blogger jen said...

i love your site. it's fantastic. i am new to blogging, but already addicted. i have two blogs. maybe you could check them out if you get a chance.



8:20 PM, January 14, 2008  
Blogger Rachel said...

I feel that way about pine nuts and sage.

That boozyade cracked me up!

8:22 PM, January 14, 2008  
Blogger Laura said...

Oh man this post was a hoot. I am a long time reader, frequent copier of your recipes, but this is the post that really made me laugh and I had to comment. And, for what it's worth, my husband is so on your side about global warming. ;)

8:36 PM, January 14, 2008  
Blogger Shaun said...

I'll b trying this tomorrow! wow!

Looks good!
** Shaun **
My awesome blog: ohpunk.blogspot.com


10:09 PM, January 14, 2008  
Anonymous junglegirl said...

When my high school best friend and I were grown-up roomies, we shared a parsley pesto on pasta at least once a week or twice a week for a year, and always with one perfect pink grapefruit each for dessert, peeled slowly over after dinner gossip.

Ours was tossed with tons of freshly grated parmesan and cracked black pepper, and lemon was key. It was sooo good!

11:23 PM, January 14, 2008  
Blogger Micah said...

Oh! Reading this makes me feel all warm inside. What a wonderful idea. I'll have to try it as soon as I can.


11:37 PM, January 14, 2008  
Blogger Linda said...

A post full of my favourite things: lemonade, vodka and pesto.

Blogging bliss really!

(excellent photos as always too!) :)

P.S. I am like Brandon... pro-garlic all the way baby!

1:50 AM, January 15, 2008  
Blogger grace tan said...

hey there. do i know you? why you tag me "dont take just to show off " ?? meaning? mine. [http://www.simply-me-grace.blogspot.com/]

3:01 AM, January 15, 2008  
Blogger Naomi said...

Mmmm Parsley. My dad has a crazy parsley plant at his back door that he's always trying to persuade me to something with so parsley pesto was the last thing I did. I used toasted hazelnuts in it that really added a tons of warmth if you're thinking of doing it again.

My favourite, favourite way of using it is to spread a layer on top of a cod-like fish (not a huge fan of using actual cod what with the endangered species problems)and bake the fish in the oven. So ridiculously simple but really lifts the fish and provides a very healthy dinner.

4:02 AM, January 15, 2008  
Anonymous DebbieN said...

Sounds like you've stumbled onto gremolata by intuition! It's another Italian classic, just less well known than pesto in the U.S. If you search on it, you'll probably find all kinds of good stuff to put it in/on/around. If you add fresh mint to the mix (keep the parsley in, maybe leave the almonds out), you can make a great simple dressing for Greek tomato-cucumber-feta type salads or for fattoush.

4:17 AM, January 15, 2008  
Blogger shari said...

gorgeous photos molly. i'm a big pesto fan and cannot wait to make this for dinner tonight (right after i dash out to pick up bon appetit) xo

4:27 AM, January 15, 2008  
Blogger Domestic Spaz said...

This pesto sounds lovely! I'd love to try it as a recipe on my blog soon. I hope you don't mind!

5:58 AM, January 15, 2008  
Blogger Meredith said...

Great recipe, thanks for sharing it here! Love the boozyade!

7:27 AM, January 15, 2008  
OpenID cindc said...

I have to disagree with you on the weather-- I'm just dying to wear thick sweaters and earmuffs and make hearty soups, but it's been too warm for that. So I'm just biding my time (it has to get cold eventually, right??)

I do love non-traditional pestos, however. One of my favorites is cilantro and hazelnut, and a spinach-and-walnut version is great if you need to make a lot.

8:09 AM, January 15, 2008  
Blogger Venkatesh said...

This blog is wonderfully built. What layout did you choose?


9:47 AM, January 15, 2008  
Blogger BlogThis! said...

Very nice blog! We too have been having a wishy washy winter. But I know that the boozyade will make it all better! :0)

10:00 AM, January 15, 2008  
Blogger Molly said...

You guys always have such good suggestions. Walnuts, toasted hazelnuts, cilantro pesto, spinach pesto, gremolata, chimichurri, on and on! Lots to think about and try. Goody, goody...

Now, Lisa, is this late spring wedding you're planning YOUR wedding, by chance? You didn't tell me you were engaged, lady! Holy crap! Hoooray! Boozyade for everyone! (And your landlord is Nina Planck's father?! What a mentor to have.)

Junglegirl, I love the sound of your parsley-pesto-and-grapefruit dinner ritual. That's just the kind of thing girlfriends are made for, don't you think?

Grace Tan, I'm so sorry for the confusion! That was not me who commented on your site, although it appears that someone - scarily enough - tried to make it look that way. I assure you it wasn't me! So sorry about that.

Debbien, I'll have to do some research on gremolata. Thanks for the tip!

Venkatesh, the way I designed this was really sort of haphazard and messy! I used the Minima Black template and then changed it all around.

10:20 AM, January 15, 2008  
Blogger Katy said...

oh yum. the next time i buy fresh parsley, i'm making this with the leftovers! how long do you think it would keep for?

10:42 AM, January 15, 2008  
Anonymous Jennifer said...

Yes, the weather just south of you in Portland has been about the same. Today I was up way too early to head off to 5:30am spinning class. I was welcomed by ice on the ground and frost on the plants. It's gorgeous now as the sun is coming out and frost still lingers on the rooftops.

I'm currently working in a test kitchen for a local newspaper. We're working on a story on parsnips and have tested a handful of recipes from two different parsnip soups, roasted parsnips with a balsamic vinegar and rosemary glaze to parsnip muffins. Yes, muffins, and they are delicious! I think it's my new favorite vegetable!


10:47 AM, January 15, 2008  
Blogger Sarah McColl said...

oh molly! have i told you lately that i love you? hungry like the wolf and boozy lemonade is my siren song!

1:19 PM, January 15, 2008  
Blogger Tea said...

From sunshine to snow! I couldn't believe that. Boozyade is on hold for me, back to hot chocolate. But the day will come, and I hope it's soon!:-)

2:22 PM, January 15, 2008  
Blogger Lisa said...

haha, boozyade.

5:16 PM, January 15, 2008  
Blogger Sarah said...

Molly-- I really enjoyed your column in Bon Appetite. And they gave you such a warm reception! I can't wait to make the lamb sausage...and the boozyade!

5:24 PM, January 15, 2008  
Blogger MUSER said...

Congrats on your lovely blog. I'm longing for your boozyade when spring finally comes.
Signs of global warming, even though they bring warmth to our chilled bone, are very very scary and make me feel uneasy about what the future holds.

8:52 PM, January 15, 2008  
Blogger shuna fish lydon said...

{Molly, I especially love the lilt of your voice in this one. Giddy, indeed.}

This year I decided not to be surprised that as leaves were shimmering and firey, falling and crunching underfoot, and grass was crunchy with frost, the magnolia were bursting forth with fat pink buds and thick petals.

Happy West Coast Winter, like none other.

11:12 PM, January 15, 2008  
Blogger Bonnie said...

Boozyade.. a new one on me.

Wish I had room in my galley kitchen for a food processor.

4:35 AM, January 16, 2008  
Anonymous amydawnrose said...

molly this recipe looks wonderful. and even better, i already have all of the ingredients at home, no shopping required.

6:08 AM, January 16, 2008  
Blogger Vexed Chef said...

I agree with the global warming comment, we shouldn't look forward to it, but when it's cold...Mmmm- warming!
Oh by the way, Pesto just means pounded, so you can really use anything you want, pistachios & lime is good too.

6:58 AM, January 16, 2008  
Blogger Suzana said...

I love pesto versions - my last version included mint and walnuts. This of yours sound lovely, I'll have to try it soon.

10:34 AM, January 16, 2008  
Blogger Meg said...

Congrats on your new column. I hate to sound like an uptight twit (but I probably am one, too bad for me), but I think the blossoms you saw are a variety of winter-blooming cherry.
Boozyade seems like a good way to enjoy a sunny day.

4:41 PM, January 16, 2008  
Blogger Goddess Findings said...

Lovely News---congrats! You'll be wonderful I'm sure of it...the first dish sounds like yum...also wanted to say that I've been on an Italian parsley kick myself....it's amazingly tasty!


11:14 PM, January 16, 2008  
Blogger divya said...

I really like the way you write. The affair between food and weather is irresistible

5:35 AM, January 17, 2008  
Blogger The Life of An Ambitious Book Girl said...

Boozyade is brilliant!
I find your blog extremely charming, I'm so glad I cam across it. Thanks for the pesto recipe, I made an excellent dish that my boyfriend and friends love "Pesto and Salmon." I marinate the salmon in pesto sauce, a lot of garlic which I understand you don't like and lemon juice.

I hope you'll come and visit my blog, I'd love to hear what you have to say.


7:45 AM, January 17, 2008  
Blogger Karen said...

Our weather here in the South is really crazy too. One day cold, next day; break out the bermuda shorts! I think it will actually be cold all this week. What a shocker! I love your post and I like the skillet-fruit basket thing going on..gave me an idea!

Cheers and I think I'll have that boozyade now.

9:47 AM, January 17, 2008  
Blogger Hillary said...

Molly, I have been reading for about half a year now and I still cant get over how fantastic your writing is. I can't wait for your book! And shhh...I love global warming too.

9:51 AM, January 17, 2008  
Anonymous Flanboyant Eats said...

i feel ur pain! the weather here in Atlanta has been mad... 75 for three days, then snow, than back up to 50. I'm almost forced to stay in. Getting bored could be a good thing if it leads you to the kitchen~ :)



11:57 AM, January 17, 2008  
Blogger Cav English said...

*sigh* I miss the Seattle weather. You're making me homesick.

2:02 PM, January 17, 2008  
Blogger jen said...

i heart parsley.

4:52 PM, January 17, 2008  
Blogger Michelle said...

Hi Molly,
Your Seattle weather sure sounds nice. And so does the boozyade! Strangely enough, I love lemonade with popcorn. I just bought the new Bon Appetit (I don't subsribe and none of the grocery stores in my area carry it, so I made a special trip to B&N to get it today.) Congratulations! Can't wait to try the recipe. Was that Crescent Market you were describing where the floor was padded with cherry red carpet? I go there every other week to buy meat. Congratulations again. Always nice to see a hometown girl make it big!

6:20 PM, January 17, 2008  
Blogger Samie said...

Hello! I'm Samie, and I saw your blog on the ...blogs list somewhere, and I decided to check it out. I love the recipe...I'm in love with pesto. :D

8:04 PM, January 17, 2008  
Anonymous Anonymous said...

I'm going to have to just register with blogger, despite the fact that I don't blog here just so I can comment here, not anonymously. :) I'm looking forward to trying the parsley pesto recipe. I've done something slightly similar, ages ago when my daughter Annie was small. I wanted to introduce her to pesto and decided to alter my regular recipe so it was mostly parsley, with a little basil. Over time I reversed the amounts gradually.. but it gave her time to get accustomed to it. She loved it, even as a spread on a slice of Italian bread.

I would dearly love to see the recipe for boozyaide :)


10:12 PM, January 17, 2008  
Blogger Emma Nowell said...

This does feel like a strange winter... what prompted me to comment was seeing your clip from the food network, and how you and your fiance met. That is a great story! Congratulations on all your successes your blog has brought you!

10:59 AM, January 18, 2008  
Blogger Piper P. said...

Working from home today after a succession of non-stop days at the office. I've been just waiting to try this parsley/almond pesto recipe since Tuesday as I had some left over from making chicken noodle soup for a friend who was under the weather.

What a treat this was! And who knew pesto was so easy to make! I've tried a number of your recipes, and they've never failed to please. Thank you Molly, for making the making of food a joy for me!

Can't wait for your book to come out!

1:19 PM, January 18, 2008  
Blogger Molly said...

I long for the days of rain... here, in my neck of the woods, your boogers freeze just as you walk outside, your hair clumps up, ready to break off like icicles, and you always forget your mittens. So the wheel of your car hurts to touch, but you're late for work. I will think rain. I will think boozyade. :)

1:32 PM, January 18, 2008  
Blogger Cakespy said...

I don't know Molly, I think I was wearing about 12 layers. ;-) But still, I like your boozyade, I think it would probably warm even cold little me up. ;-) And the pesto doesn't hurt either!

6:49 PM, January 18, 2008  
Blogger Bard Girl said...

Some boozyade sounds good right about now. It is 18 right now so I'm not a happy camper. The weather is always weird in CO at least since I've been here and I'm not a fan.

8:53 PM, January 18, 2008  
Blogger Rodosee said...


Cooking and eating in a pro-marries-anti-garlic family myself (I'm the pro, the Boy doubts its niceness when raw), I've found a solution that makes us both a little happier --- roasted garlic. Just the whole pods bathed in oil and a splash of hot water, covered in foiled and baked till oozing soft. Nice on croutes, with chopped parsley too, for floating on that soup! And even on the Boy's multi-root mash...

Oh, and in India, where citrus fruit is at its best in winter (yes, people!), we love glasses of tea with lemon juice and a pinch of rock salt to hold and to sip all winter. Sitting in the verandah, it's the perfect partner to sun that's actually nice to bask in for a change (tropical sun NOT so great for basking in summer)

11:50 PM, January 18, 2008  
Blogger eggBrain said...

Boozyade? Is there a recipe for that?

I was browsing the blogs and noticed yours has been coming up as of late on the homepage. (I blog here too: eggBrain)

I collect recipes, usually old ones in cookbooks. Old enough for the recipes that call for lard and fat. I even have an old cookbook that is entitled "219 new ways to a Man's Heart".

But I digress.

I wanted to say that I thoroughly enjoy your site. Love the photographs (I'm guessing you take them). Something extremely tranquil about your blog.

Thank you.

4:52 AM, January 19, 2008  
Blogger The Gizmole! said...

Boozyade! sounds great, im sitting on the balcony of a bungalow in thailand and its 90 degrees!!! Right to it then....


5:35 AM, January 19, 2008  
Anonymous Nat said...

I love your blog, it's interesting, well written and about food!!! yey!! I look forward to reading you more often!


3:07 PM, January 19, 2008  
Anonymous Dayna said...

You make me laugh.
My Dad still has that beard.
Great post, as was your article in Bon Appetite, well done!

3:46 PM, January 19, 2008  
Blogger anabellster said...

THe weather here doesn't seem to be able to make up it's mind. Last week it was 60 - 70 degrees, and today it was like 30. COLD!!! But, it is Kentucky and I suppose that's generally how the weather is here. :) This is the first visit to your blog from me, and I find it rather interesting. I've never seen a blog that gives daily recipes! That could be helpful for me! Haha.

6:15 PM, January 19, 2008  
Blogger groovyinclinations said...

Your blog is stunning~thanks for pledging handmade btw!

Very nice work~ I'll be back
mindy wilson

2:06 PM, January 20, 2008  
Anonymous Anonymous said...

Great site, like the recipe, and the photos too. Thanks


5:02 PM, January 20, 2008  
Blogger Keshi said...

Such a HOMELY blog..wondefrul!


9:35 PM, January 20, 2008  
Anonymous Anonymous said...

I always think your blog is really great, but I was really upset to read such a flippant comment about global warming. Sure it feels nice to dance around on a warm day, but global warming is impacting many people all over the world in serious ways.

You have a lot of influence over your readers - I would hope that you'd do more to encourage them to think about their impact on the world, rather than "share a glass of boozyade" with one of the biggest perils of our time.

8:47 AM, January 21, 2008  
Anonymous Aylin said...

let's have just the good parts of global warming and not the bad ones (i'm thinking 98 degree days in the summer).... is that possible?

awesome post, parsley is one of my favorites.

9:23 AM, January 21, 2008  
Blogger Casey said...

Apparently you don't love hot drinks, but you do like lemon-boozy-aid... so, have you ever tried hot limeade? It's delightfully delicious, works as a natural decongestant, and has tons of vitamin C. I've never added booze, but perhaps I should try... though I don't know how that would impact its healthful benefits.

1:39 PM, January 21, 2008  
Blogger cuisinier said...

You are so right in that the weather here in Seattle is off to sort a great start. Today in West Seattle, it is very nice out and as yours, my italian parsley is booming! I have made parsley pesto with great success. I also make a nage(broth) as well to accompany fish or vegetable dishes. Hand chop parsley leaves, reduce some vegetable or chicken stock with shallots, mushroom stems, vermouth, and parsley stems. Reduce by half. Strain, and then whisk in the parsley leaves, minced preserved lemon, butter and evoo. Season. Great with steamed or poached fish, gnocchi etc. It's use in pasta doughs works well also. Time to pick some rosemary blossoms for that tea of yours. check out my blog when you can...cuisinierskitchen.blogspot.com

2:01 PM, January 21, 2008  
Blogger Susan said...

Wow - pesto w/o pine nuts. I need to try that because I am alergic to tree nuts(including pine nuts) and therefor I have NEVER tried pesto. And something not commonly know - almonds are not nuts - they are a part of the fruit family - peaches and cheeries. Pesto is always something I have been dyeing to try and now I can!! Thank you!!!

4:45 PM, January 21, 2008  
Blogger BC said...

Parsley pesto is one of my favourites in the winter. The lemon adds a bright fresh flavour - I also throw in some anchovies.

6:07 AM, January 22, 2008  
Anonymous Jim A. said...

Great Pesto! By the way, we should ALL be pro-garlic! Keep the great recipes coming.

12:43 PM, January 22, 2008  
Anonymous Miss Noir said...

Wow that pesto sounds amazing! I will definately be giving it a go!

8:57 AM, January 25, 2008  
Anonymous conbon said...

This reminds me of a sauce I had in Nice called persillade, which is runnier than a pesto and didn't have almonds. Basically, it is lots of parsley, garlic, & olive oil, pureed. If you want, you can add parmesan, chile flakes, lemon and/or anchovies. Drizzle it over pizza or saute with mussels/clams/prawns/calamari, or tossed with pomme frites - yum.

11:12 AM, February 01, 2008  
OpenID flaxenlenape said...

I had been meaning to make this pesto ever since seeing your post (I almost went out that night and picked up the few things I'd need) and a few weeks ago I finally got to it, quite by accident. My boyfriend, our good friend and I (both of them are prior chefs in the Boston area, from some of better restaurants to have made the Boston food scene... I am totally spoiled, yes I know) had spent the day sipping espresso, shopping for a new stove (!) for me and discovering the wonderful produce, cheese and other yummies at Russo's, a local market in the Boston area. We found ourselves back at my place, hungry and without any real plans. I remembered your recipe and had just bought a fresh bunch of parsley, but we had no almonds... though there were hazelnuts. So I set them to the task and we created a pizza with parsley-hazelnut pesto, Italian Mountain Cheese (From Trader Joe's), Smoked Gouda, shrimp and prosciutto. YUM! AND I've been enjoying the rest of the pesto on pasta since then. So, all that is to say- thank you for the inspiration and proving to my chef-friends that pesto doesn't always have to mean basil and pine nuts.

8:40 AM, February 02, 2008  
Blogger Katie said...

I know I'm way late on this way, but say parsley and I think salsa verde! (Italian kind, not Mexican kind) Parsley, anchovies, capers, garlic, olive oil. Mmmm! And I second the Chimichurri idea... more garlic and olive oil, plus cilantro and cumin. So good!

7:33 AM, February 24, 2008  
Anonymous Anonymous said...

I had a GREAT parsley pesto recipe. The key, which could be shared with any such recipe, was to add some browned, crumbled, hot italian sausage to the final mix. Serve on hot pasta, YUM!
The pesto alone is just kind of green stuff, but add the sausage and the compliments are complimentary!

2:36 PM, February 26, 2008  

Post a Comment

<< Home