On Tuesday I made fresh parsley - yes parsley - pesto and served it over linguine. Yesterday we had the rest of the parsley with roast chicken. I know it sounds a little odd, but it was amazing. As you know - or may not know - both of our girls have Classic Galactosemia and we allow the to eat Parmesiano Reggiano. The origin of the recipe is New Seasons Market www.newseasonsmarket.com - try it, it is delicious...
Parsley Oregano Pesto
- 1 bunch curley parsley, washed & large stems removed
- 1/2 C fresh oregano leaves
- 1/2 C raw sunflower seeds
- 3 cloves garlic, peeled
- 1/3 C Parmesiano Reggiano, grated
- lemon - juice, and zest of a small lemon
- 1 pinch of salt
- 1 C Olive Oil
1. In food processor pulse parsley until chopped, then
2. add oregano leaves and pulse until combined with chopped parsley, then
3. Add sunflower seeds, garlic, and Parmesiano Reggiano and pulse until well combined, then
4. Add lemon juice, and zest - pulse and slowly add olive oil until well combined
So the theme - in a way - was lemon :) tired of pasta, potatoes, and rice I decided to serve quinoa as a side. I adapted the Crunchy Lemon Quinoa from this recipe http://allrecipes.com/Recipe/Lemony-Quinoa/Detail.aspx
Crunchy Lemon Quinia
1/2 C sunflower seeds
2/3 C Quinoa
1-1/2 C water
1 pinch of salt
1/2 small onion finely diced
1/4 C cilantro leaves chopped
1/8-1/4 teaspoon cumin
lemon - juice and zest diced of a small lemon or 1/2 larger one
salt and pepper to taste
1. Toast sunflower seeds - remove once they start to get fragrant and turn slightly golden.
Remove and reserve in separate bowl
2. Add quinoa, water, and salt in a pot. Bring to a boil and cook until all water is absorbed and
quinoa is soft,
3. Mix quinoa, with sunflower seeds and rest of the ingredients. Adjust salt, pepper - I also added
some more fresh cilantro
Enjoy!