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Parsley, the new pesto?

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foodsmith Jan 28, 2009 10:11 AM

For me it is. Much lighter on the stomach, not as harsh as basil. Lends itself to a nice lightness to the pasta, even when made with heavy cream. Take that lightness and mix with some browned cremenis in olive oil for the earthy tone drilled on top.

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    singlemalt RE: foodsmith Jan 28, 2009 10:14 AM

    I agree. Sometimes basil gives me a stomach ache too. I find that the Italian parsley is about right.

    2 Replies
    1. re: singlemalt
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      foodsmith RE: singlemalt Jan 28, 2009 10:20 AM

      The first pic didn't show up. Here is a 2nd try.

       
      1. re: foodsmith
        kchurchill5 RE: foodsmith Jan 28, 2009 10:32 AM

        Yum

    2. kchurchill5 RE: foodsmith Jan 28, 2009 10:15 AM

      I make, parsley, cilantro, basil, just about anything. Also I use pine nuts, walnuts, even pecans. Canola, olive and walnut oils. I love pestos to grill meats, love it on sandwiches, stuffed breads, chicken, burgers, salads, pastas. Pretty much anything. I love pesto as a condiment. I never NOT have it. I add a little red wine vinegar as a simple dressing for a sauce over pasta and a little cream and parmesan. Simple easy quick. I love parsley pesto!!

      The mushrooms would be great. Haven't added to the pesto but added to the pasta. Will have to try that.

      7 Replies
      1. re: kchurchill5
        yamalam RE: kchurchill5 Jan 28, 2009 10:35 AM

        made an arugula pesto a few weeks ago that was awesome. made the best blt with it, amongst other things.

        all are great in soup or beans too

        1. re: yamalam
          kchurchill5 RE: yamalam Jan 28, 2009 10:38 AM

          How could I forget arugula and spinach pesto. Up too early today. Spinach pesto is a top with walnuts. Made arugula too which I love.

          1. re: kchurchill5
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            foodsmith RE: kchurchill5 Jan 28, 2009 10:40 AM

            It is, it is. But what I'm trying to say is that its cool to make variations of things that you don't find on every other restaurant menu. When's the last time you went out and saw Italian Parsley Pesto headlining an item on a menu? :)

            1. re: foodsmith
              kchurchill5 RE: foodsmith Jan 28, 2009 11:29 AM

              4 weeks ago. I guy I was once engaged to owns a restaurant. He uses many of my recipes It was on his menu last month right before Christmas. We called it Christmas Pasta with roasted romatoes and fresh ricotta salata cheese and fresh grilled scallops.

              I understand what you are saying however. Most are basil based. I like to try different flavors.

              1. re: kchurchill5
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                foodsmith RE: kchurchill5 Jan 28, 2009 11:53 AM

                Well that is pretty awesome and I stand corrected. But yeah I just meant it was rare. I did not think of it myself. I got the idea from a parsley coulis in Michel Roux's book "Sauces".

                Mine came out a bit too liquidy, probably didn't reduce enough of the cream. So strained it and used the strained portion to coat the pasta in the above pic. The liquid that is cleaned of the grits is now a cold parsley soup that I had for lunch.

          2. re: yamalam
            Phoo_d RE: yamalam Jan 28, 2009 01:17 PM

            I love arugula pesto. Excellent stuff! It's great as the base sauce on a pizza.

            Phoo-D
            http://www.phoo-d.com

            1. re: Phoo_d
              kchurchill5 RE: Phoo_d Jan 28, 2009 01:39 PM

              Yes grilled shrimp, artichokes, black olives and goat cheese. Geat pizza

        2. HaagenDazs RE: foodsmith Jan 28, 2009 10:17 AM

          Pesto does not mean basil. Pesto is basically a method, not an absolute, fixed set of ingredients.

          It's kind of like saying pepperoni, the new pizza.

          1 Reply
          1. re: HaagenDazs
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            foodsmith RE: HaagenDazs Jan 28, 2009 10:19 AM

            True, but it's sort of the de-factor pesto. But yeah you're right.

          2. Caralien RE: foodsmith Jan 28, 2009 12:02 PM

            have you tried keeping some persillade in the freezer?

            Mince together equal parts parsley and garlic, possibly add some salt, freeze loosely in jar and scoop out as needed, or freeze on a pie pan before crumbling and adding to said jar to make it easier to scoop out.

            2 Replies
            1. re: Caralien
              kchurchill5 RE: Caralien Jan 28, 2009 12:29 PM

              That is what it is called. Made it used it. I called it parsley and garlic, lol. Ok, I'm not a chef. well not professionally trained but was a chef. I cook what I like and know. Sometimes I lack a bit of culinary knowledge. I'm sure that is pretty common but never heard that.

              FYI, it is great, never froze mine but love to use it. Call me the probie on that note :(

              1. re: kchurchill5
                HaagenDazs RE: kchurchill5 Jan 28, 2009 02:45 PM

                http://chowhound.chow.com/topics/5902...

            2. Veggo RE: foodsmith Jan 28, 2009 01:27 PM

              Flat leaf parsley is the principal ingredient of Chimichurri, an essential sauce in South America for grilled meat. It includes olive oil, vinegar, copious garlic, and cayenne. Its popularity is heading north faster than killer bees.
              Parsley's uses are generally different than those for basil, especially with pasta dishes, and would not stand a chance in a caprese salad.

              4 Replies
              1. re: Veggo
                kchurchill5 RE: Veggo Jan 28, 2009 01:41 PM

                Hahaha ... just laughing because I went skiing this year in Argentina. Chimichurri on EVERYTHING. Breakfast, lunch and dinner and if you don't like beef ... find something else to eat .... However ... I love chimmichurri and have a bottle from my trip in my fridge. It is great. Made a skirt steak for a friend the other night and served that with roasted potatoes. Pretty good.

                1. re: kchurchill5
                  Veggo RE: kchurchill5 Jan 28, 2009 02:32 PM

                  I made do with the jarred Chimichurri for a long time. Fresh is 5 TIMES better:

                  1 bunch flat parsley, de-stemmed
                  8 garlic cloves
                  1/2 cup olive oil
                  1/4 cup wine vinegar
                  3 tablespoons lemon or lime juice
                  1 teaspoon salt
                  1/2 teaspoon black pepper
                  1/2 teaspoon cayenne pepper

                  whack it in a little blender/chopper. The parsley flavor stays fresh for about 3 days. But, as you say, kchurchill5, you can put it on anything.

                  1. re: Veggo
                    alkapal RE: Veggo Jan 29, 2009 04:58 PM

                    hey veggo, thanks for the recipe. how's sunny sw fla?

                    this thread reminded me of wonderful "gremolata" : http://www.epicurious.com/recipes/foo...

                    the gremolata is good in pasta, cold (like a tortellini salad) or hot (with olive oil).
                    so simple, so good.

                    and, speaking of tasty green things, look at this chermoula recipe: http://www.thegutsygourmet.net/chermo...

                    1. re: Veggo
                      kchurchill5 RE: Veggo Jan 29, 2009 06:00 PM

                      True, the chimmicuri here is nothing like that over there. My jar was very authentic and had it shipped. Loved it. I make fresh here now. Good recipe. Yep 2-3 days but it goes with anything, skirt steak is the best, although authentic cooking in the pits are amazing to watch and to eat :)

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