Garden View * Parsley

Welcome to my Weekend post. Before it gets to hot outside let’s go outside to explore:

Outside my front door I keep a big bucket of herbs. These I use in recipes fresh or dried to be used later. Today it’s Parsley. I am growing flat leaf this year in my bucket but some years it’s curly. Lisa

Parsley :

The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.

Flat verses Curly ?

In general, flat-leaf parsley has a more robust flavor, while the curly variety is associated with decoration. … Both kinds of parsley may be used in cooking and when substituting one for the other, taste to determine the flavor and adjust as desired. Think, too, about the texture that would work best in your dish

Recipe : Fettuccine Parsley Pesto

  • 1 lb fettuccine noodles
  • bunch of parsley
  • 1/2 C grated Parmesan cheese
  • 2 Tbs lemon juice
  • 1 clove smashed garlic
  • 1/2 C olive oil
  • pinch of salt and pepper

Make the pesto : in food processor chopped cleaned parley,lemon juice and cheese. Add in slowly olive oil and add seasoning

Then cook pasta until done – drain and reserve a little pasta water. Add back to pot and add in pesto sauce. Add small amount of pasta if it’s too dry. Serve while hot. Lisa .

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