Parsley Pesto with Roasted Vegetables
Not only does parsley contain impressive amounts of vitamin A, it also has the power to ease garlic-induced halitosis and brighten the flavor of almost any food. It’s traditionally used as one of the herbs in the French bouquet garni or as a garnish–a sprinkling of its vivid green leaves could make even gruel look appealing.
In this rendition, however, I’ve combined it with garlic, lemon and macadamia nuts to make pesto. (As opposed to the Italian tradition of basil, garlic and pinenuts.) You could use this formula to make a variety of pesto sauces: leafy green herb + garlic + mild nut/seed + olive oil = pesto. Chives would pair well with walnuts or sunflower seeds, for example; mint would be intriguing with pecans. Basil and pumpkin seeds would add a whole new dimension to pasta or chicken. (See The Classic Marriage of Basil and Pinenuts for a basic pesto recipe.)
For this dish, I enhanced the pasta with roasted red bell peppers, eggplant and Brussels sprouts, but again, you could use any combination: green beans, zucchini, tomatoes, etc. In fact, now that summer is on its way, you can let your garden (or the market) make your dinner decisions for you–just pick out the most delectable vegetables, the freshest herbs, and your favorite nuts or seeds.
Enjoy!
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Tags: italy, parsley, pesto, roasted vegetables
