Pesto is pretty good, no? Sweet basil with pine nuts, garlic and parmesan, it is so easy but so jolly good. I make it and put it in the freezer, so after late nights at work I can whip up a plate of pasta, dress it with pesto and throw in some halved cherry tomatoes….
I had forgotten about this special and magic parsley and lemon based marinade, coating and herb mixture that can be used in so many ways. It is back on the menu again!
Simple and easy, nutritious and delicious. What more could we ask?
Do you use the leaves of parsley for garnish and then dispose of the stalks?