CSA 2009, Week Seven.

I’ve always had incredibly vivid dreams, so much so that when I wake up, it takes me a second to figure out what exactly is going on and where I am.  Sometimes I dream about the places I’ve been, sometimes I dream about things I’ve made up, and sometimes I dream about things that are just flat-out strange.*

Still, imagine my surprise when last night I dreamed about loading the dishwasher.  It was very Rachel Getting Married, minus the competition.  Don’t get me wrong, I love my dishwasher and I actually do enjoy loading it in the most efficient way possible — a little obsessive quirk of mine, I guess — but it literally made me sit up in bed and wonder just why I was dreaming about something so ridiculous, especially when I could be dreaming about something so luscious… like my CSA box.

This week, Keith brought home the following:

  • Beets
  • Carrots
  • Chard
  • Kohlrabi
  • Lettuce
  • Parsley
  • Tomatoes

Parsley PestoReally, shouldn’t I have had visions of carrots dancing through my head, rather than dirty dishes and soap foam?  If not my carrot bunch, then perhaps my bundle of parsley, that often overlooked but lovely herb.

Parsley is most commonly used as a garnish, or as something to chop and sprinkle over a dish at the last minute, but that wasn’t enough for me.  I really wanted to showcase these little green leaves and their crisp, fresh flavor, so I thought a pesto would be the way to go.

Traditionally pesto is made with basil, garlic, pine nuts, olive oil and Parmesan, but I didn’t want to merely substitute parsley for basil.  Basil is so strong an herb that it can easily run alongside all those additional flavors, but parsley is much milder.  I knew I wanted to keep the garlic in there (unfortunately negating parsley’s ability to give a diner nice breath), and clearly the olive oil needed to stay in the mix, but didn’t think cheese was necessary — something I never thought I’d say.  I decided to toss in a handful of slivered almonds for a little heft, as well as a squirt of lemon juice for additional brightness.  Because I knew I wasn’t going to eat my pesto straightaway, I spooned it all into a labeled freezer bag; later in the year, on a particularly gloomy day, I’ll mix it into a potato salad or spoon it over some tortellini to remind me of summer.

Parsley Pesto
Makes a bit less than one cup, which is plenty for a pound of pasta or potatoes

2 packed cups parsley leaves
1 small clove of garlic
¼ to ½ cup of olive oil, depending on the texture you desire
¼ cup slivered almonds
juice of half a lemon
salt

Blitz the parsley, garlic, almonds and pinch of salt in the bowl of a food processor or blender, dribbling the olive oil slowly through the feed tube.  You will need to stop occasionally to scrape down the sides of the bowl with a spatula or spoon, but continue processing until you’ve used up all the oil.  Gradually add in the lemon juice and mix until completely combined.

* I can’t even get into it.  Trust me.
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