I gave a talk at the SF Flower and Garden Show today, about cooking from a garden. I mentioned this recipe, but couldn't fit it onto the handout. It is one of the many recipes that I prepare using the flat-leaf parsley that self-sows in my garden.
Parsley and Sundried Tomato Pesto Adapted from Beyond the Moon Cookbook, by Ginny Callan
5 large cloves of garlic, peeled ¾ cup finely grated Parmesan cheese
1 cup drained oil-packed sun-dried (3 oz.) or Romano
tomatoes (or use soaked dry ones) Black pepper (to taste)
½ cup pecans ½ cup finely chopped parsley
½ cup Greek olives Linguine or other pasta for 4
½ cup olive oil
If serving with pasta, put a large pot of water on to boil.
(If using dry sun-dried tomatoes, boil a little water, pour it over them, let sit 15 minutes, drain—save
the soaking liquid to use later in this recipe or as the liquid in another recipe.)
In a blender or a food processor, puree the garlic, tomatoes, pecans, olives, olive oil, grated cheese, and pepper.
Boil the pasta. When the pasta is done, stir a little boiling water into the pesto. You can use a little of the pasta water, or you can reboil the water in which you soaked the tomatoes and use some of that. You will need on the order of ½ cup, but stir in a little at a time to avoid overdoing it.
Serve the pesto to put over the pasta.
Alternatively, you can use the pesto as a spread on bread or crackers. You can omit the added boiling water if you use it as a spread, or add the boiling water, serve pesto with pasta, then refrigerate leftover pesto and serve it as a spread.