Parsley Pesto Pasta
Say that three times fast.
We transplanted our (very small) parsley plant from our old house to our new one when we moved last fall, and, much to our surprise (we kill plastic plants, y’all), the parsley has really flourished:
So much so that I’m not really sure what to do with it. I mean, we’re garnishing the shit out of everything we eat, but beyond that, I’m kind of at a loss for what to do with so much parsley.
In an attempt to use some up, I made this easy pesto the other night. I wasn’t sure if the parsley flavor would be too overwhelming if that was ALL I used, so I mixed it up and put a bit of basil and spinach in there too. But, the majority of the “green” was parsley—and we all really liked it! Along with the herbs, I added a garlic clove, toasted walnuts, parmesan, olive oil, and salt—so easy.
It would have been delicious just served alone on pasta, but we topped the pasta with tomatoes, sauteed spinach, and shrimp—a tasty addition!
Lila was mostly just excited about the bread.
Pretty sure Charlie was pooping here. #reallife