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Parsley, the new pesto?

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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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