Thursday, October 11, 2012

Parsley Pesto

It feels really good to be back in the kitchen again

And in my garden,

 look at this hall of parsley!

and the little snail that came with it
Time to make some parsley pesto to put into the freezer
A real gem for the darker months ahead

 I keep a bowl of it in the fridge and add it to everything
for an instant brightness of flavor

I keep it pretty simple, garlic, pine nuts if you have them -
no big deal if you don't, leave them out-
salt, pepper and olive oil
no cheese

I fill the food processor with cleaned and stemmed parsley
Mine will fit 4 packed cups at a time
 Add 2 tsp kosher salt, 1/2 tsp black pepper, a sprinkle of nuts if using
Process until chopped fine, then with the machine running
I add extra virgin olive oil in a steady stream until I have
a nice paste consistency

Take a final taste for salt and pepper,
divide it into small bowls to freeze, leaving some out
to use immediately in anything - like scrambled eggs - yummy


By the way, this Sunday I will be at Old Ackley Farm in Blue Hill, ME
serving an organic lunch that I will prepare using all the goodies from the farm

 The menu will look something like this:

Farmer's Hearty Vegetable Soup

Cider Braised Pulled Chicken Sandwich
on a homemade bun with caramelized onions, winter squash puree and spicy relish

Cabbage and Carrot Slaw with fresh dill

Sliced end of the season Heirloom Tomatoes
with olive oil and sea salt

Pumpkin Pudding with Cinnamon Whipped Cream

An Herbal Tea of Colleen's choice

Maybe we'll see you there  
Call the farm to reserve tickets 374-5919

More soon,

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