After our garden overhaul, I was left with so. much. parsley.
Oh my gosh, it was the one thing that had soldiered on even when pretty much everything we grew got covered with bugs and weird stuff. We are learning, oh so slowly!
Anyhow, I couldn’t bear to waste any of it, so we made two lots of parsley pesto and the world’s biggest batch of tabbouleh… there’s probably still some in the fridge somewhere. It was like the Magic Pudding, it never seemed to get any smaller!
I love the mix of pesto and pasta, so this was a no-brainer for me. I have no idea about amounts, I just threw whatever parsley would fit in my food processor with what looked like a lot of grated parmesan, a third of a packet of pine nuts (as I was making three batches), garlic, salt, and enough oil to ensure it looked pesto-ish.
I’m sorry! Worst recipe-writer EVER.
I stirred one batch into a mix of wholemeal and white penne (still working on the wholemeal pasta thing) with even more salt, basil, pepper, a huge piece of Danish feta and about 100ml of cream. 14 kilos of grated parmesan on top. Delicious dinner from the garden.
Now sort of hoping the new batch of parsely goes crazy again…
PS thank you all for the birthday wishes. I am overwhelmed at how thoughtful, kind, generous and all-round awesome you guys are who come and read mah stuff. Party on, Wayne!