Never say never! #OMGImquotingJustinBieber…
There was a time when parsley never made it to my shopping basket. It has never been the flavor I craved for and when ordering at restaurants, it was kindly asked to step out of my plate if I could locate it in its original shape and form. So needless to say, unless it was well incorporated in a dish, I never fancied it.
I just used “never” three times… Everything changes and luckily the taste buds do as well. My newly found love (not so new anymore though) for parsley pesto is almost like a part of the basic set of our fridge at home. It’s always there. It goes well with almost anything – you name it: fish, pasta, meat, eggs, bread, cheese.
The very first time I tried it was when a friend of mine was having home made lunch – white fish with parsley pesto on the side. I could not believe how tasty it was until I tried it. It’s not just the assumption that some ingredients are not good – I do try them once in a while, but I guess it does take a certain pairing to discover something you never thought you’d start to enjoy. So parsley pesto it was! Since then I grew to love it and rediscovered its taste in a different light.
- 50 – 70 g fresh parsley
- 2-3 garlic cloves
- 2-3 tablespoons sunflower seeds
- 3-4 tablespoons olive oil
- 2-3 tablespoons of aged cheese (parmigiano or similar)
The proportions may differ. Trust your taste buds. First blend the parsley with 1 garlic clove and add more as you taste it. Do the same with the rest of the ingredients. Amount of oil largely depends on the parsley itself – if it’s juicier, you’ll need less oil. If it has been sitting on a shelf at the store a bit longer, it will be thirsty for some more oil.
Sunflower seeds may be substituted with pumpkin seeds, cashews or pistachios. Try them raw or toasted – you’ll be amazed of the flavor differences.
Last night I was treated with dinner. There is almost nothing more captivating than a man cooking a meal. Buckwheat crumble with parsley pesto on the side. Yuuuuummy!