Tuesday, July 13, 2010

Presto Parsley Pesto

My little basil plant isn't yeilding enough to make a traditional pesto so I used parsley instead and substituted walnuts in lieu of the elusive pinenuts and it made a deliscious, light, summer pasta. Parsley: not just a garnish at Denny's anymore.

Parsley Pesto
- bunch of parsley, chopped - 1500W
- some walnuts, chopped - 5000W for a big bag, I'd say I used 500 worth
- slog of olive oil - probably less than 500 worth
- 2 cloves garlic, minced - 300?
- baby tomatoes, halved - 1000W
- feta cheese - 2000W
- any kind of pasta - 2000W

Get the pasta cooking while you chop up everything. I smushed everything up with a mortar and pestal aftewards, but you can use a blender or your fist or whatever.

Drain the pasta, saving just a splash of pasta water in the pot. Toss everything in, mix to coat the pasta. Season with salt and pecker.

Total cost: 7,800 for two servings. El cheapo.

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