Do you get really nervous about wasting food? I do. We leave for a long weekend rafting trip in Utah tomorrow night after work and I needed to use quite a bit of food. We shopped on Saturday after doing a week of "scrounging" meals. So of course we bought more then we needed for 4 days. I think we did a pretty good job. I needed to use up two bunches of parsley and decided on a pesto. Not only is it a beautiful color but makes a great and simple pasta dish. We were able to get all of our gear together and sit down to a quick meal. Now all we have to do is fold the mountain of laundry on our bed!
Lemon-Parsley Pesto
2 bunches of flat leaf parsley
1/4 C Parmesan
3 T toasted pine nuts
1 lemon (zest + 2 t of juice)
2 garlic cloves
1/4 C evoo (about)
Cut parsley leaves from stems. Combine parsley, Parmesan, pine nuts, lemon juice and zest, and garlic in a food processor. Pulse until smooth. While motor is running add evoo until combined.
makes about 1 1/2 cups.
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