My favorite kind of foods are the ones that are able to be made in an infinite variety of ways and be like a completely new dish every time. Sandwiches can contain anything, and be made on any kind of bread. Salads can be any combination of vegetables, greens, fruit, flowers, dressings, nuts, etc. Pizzas can have different combinations of toppings and cheeses. And ... pasta comes in all different types and can be made with all different sauces.
It's also fairly easy to make a homemade pasta sauce. Just throw a bunch of stuff in a food processor, and voila! Dinner. Pestos are my favorite sauces, but I pretty much like anything non-creamy, that doesn't involve tomatos. Sauces with a bit of tang to them are my favorite.
So I had some leftover pasta from making the deconstructed pesto. What to do? Finish it. But I would need a sauce. Well, in that same issue of Fine Cooking, the June/July 2006 issue, they had an array of sauces made with parsley, so I chose out this one, which seemed to be a good match for pasta.
The sauce was good ... a little tangy, a little green. It was a good substitute for my normal favorite: Trader Joe's Cilantro Walnut Pesto. In fact, I may even like it better, because the flavor was more subtle and not so strong.
INGREDIENTS:
2 cups lightly packed flat-leaf parsley leaves (2 oz.)
8 medium arugula leaves, tough stems removed
1 medium clove of garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped walnuts, toasted
1 tablespoon unsaltened butter, softened
1 teaspoon finely grated lemon zest (from about 1/2 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Rinse the parsley and arugula in cold water and spin dry in a salad spinner.
2. Put all ingredients in a food processor and pulse until leaves are chopped. Scrape down sides of bowl and process until mixture is finely chopped and turns into a thick sauce. Scrape into a bowl and set aside for at least one hour to let the flavors develop.
3. Taste for seasoning and adjust as necessary with more salt, pepper or lemon juice.
It's also fairly easy to make a homemade pasta sauce. Just throw a bunch of stuff in a food processor, and voila! Dinner. Pestos are my favorite sauces, but I pretty much like anything non-creamy, that doesn't involve tomatos. Sauces with a bit of tang to them are my favorite.
So I had some leftover pasta from making the deconstructed pesto. What to do? Finish it. But I would need a sauce. Well, in that same issue of Fine Cooking, the June/July 2006 issue, they had an array of sauces made with parsley, so I chose out this one, which seemed to be a good match for pasta.
The sauce was good ... a little tangy, a little green. It was a good substitute for my normal favorite: Trader Joe's Cilantro Walnut Pesto. In fact, I may even like it better, because the flavor was more subtle and not so strong.
INGREDIENTS:
2 cups lightly packed flat-leaf parsley leaves (2 oz.)
8 medium arugula leaves, tough stems removed
1 medium clove of garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped walnuts, toasted
1 tablespoon unsaltened butter, softened
1 teaspoon finely grated lemon zest (from about 1/2 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Rinse the parsley and arugula in cold water and spin dry in a salad spinner.
2. Put all ingredients in a food processor and pulse until leaves are chopped. Scrape down sides of bowl and process until mixture is finely chopped and turns into a thick sauce. Scrape into a bowl and set aside for at least one hour to let the flavors develop.
3. Taste for seasoning and adjust as necessary with more salt, pepper or lemon juice.
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(btw: I seem to be having issues viewing your blog in Mozilla/Firefox. Your sidebar's text is so small it's illegible. Might just be my computer though.)
I don't know what the deal is with viewing my blog ... I use Firefox on a PC and a Mac and it always looks okay to me, but I will try to figure it out!
But I got some expert advice and did what I was told, so hopefully it worked.
I guess it just goes to show that Sarah and I have incredibly good taste in blogs.