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

Enjoy!

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,

Kyra