Other than preparing for a hasty suicide, I seem to be holding up just fine despite this living up to be a true winter of our my discontent. Winter for me is an endless cycle of layers and lubrications. It fails to get any easier. Or warmer. Or moister.
To the point of damn-near arousal, I’ve spent way too much time these past few days fantasizing about hazy summer days, 26 mile bike rides, rinsing sand from between my toes and, well, just less clothing. Always less clothing.
Pesto crossed my mind after Day 3 of D.C. being Snow-Gang Raped.
Summer yields a redonkulous amount of basil. The process of making pesto–quick, easy and bright–is one of summer’s greatest pleasures. It keeps you in the kitchen minimally and allows you to get back out and enjoy the warm weather. And who doesn’t love having it on hand to toss with a little pasta or dollop a bit on a chunk of fresh mozzarella accompanied by a few wedges of heirloom tomatoes?
So, despite my grocery store being overtaken by the Bolsheviks during this storm, there remained a surprising amount of flat-leaf parsley. But no turnips. I didn’t see any turnips. There were no turnips to my knowledge. N’yet.
No basil but why not a parsley-pesto with a little whole wheat penne rigate?
The process of making pesto yesterday proved therapeutic; toasting the pine nuts, assembling and organizing the garlic, cheese and parsley, blitzing (sound too much like blizzard? Blitzkrieg? Blizzardkrieg?) everything in the food processor. Yesterday was rather grey but this sprightly condiment brightened the mood. And the day. But I was not preparing it with minimal clothing. Ho-hum.
Joe’s Parsley Pesto
Yields 2 cups
3 Cups of flat-leaf parsley
1/2 cup of pine nuts–toasted
3/4 cup of parmigiano-romano
3 garlic cloves
2/3 cup of extra-virgin olive oil
Salt and Pepper
Blitz in a food processor the garlic and pine nuts.
Add the parsley and cheese. Blitz some more.
While the processor is running, slowly add the olive oil.
Season with salt and pepper. Blitz some more to combine.
Taste. Adjust seasonings.
If tossing it with a pound of cooked pasta, use about a cup of pesto and reserve about 1/2 cup of the pasta water. The warm water, along with the pasta, helps to melt the cheese and adhere better to the noodle. Toss and serve in warm pasta bowls. Pass around a bowl of extra cheese at the table.