Cookbook author and food expert Claire Tansey shares a few of her favourite recipes.
Makes about 3 cups (10 – 12 servings)
After trying my usual basil pesto made with parsley instead of basil, I was hooked. It’s delicious, versatile, easy and affordable. If you’ve made traditional pesto before, you might be surprised that I use neither extra-virgin olive oil nor Parmesan in the base recipe. Instead, I like to add those flavourful (and pricier) ingredients only when I use the pesto, to maximize their punch.
INGREDIENTS:
1 1⁄2 cups walnut halves or almonds
2 bunches flat-leaf parsley, thick stems trimmed
1 1⁄2 cups canola oil
4 tbsp fresh lemon juice
1 clove garlic, cut in quarters
1 1⁄2 tsp salt
DIRECTIONS:
Preheat the oven to 400°F. Place the nuts in a single layer on a small baking pan. Roast for 5 to 8 minutes, or until they are just starting to become golden and fragrant. Let cool for at least 5 minutes.
Wash and dry the parsley in a salad spinner, then chop it very coarsely (it should measure about 7 cups, packed). Place in a large blender and add the toasted nuts, oil, lemon juice, garlic and salt. Blend on high until completely puréed.
Package into 3 1-cup portions in freezer bags. Squeeze out all of the air and freeze for up to 3 months. Thaw overnight in the fridge before using.
3 WAYS TO USE IT
Pesto Pasta and Greens
Boil 450 g fettuccini in a large pot of very well-salted boiling water until just tender, about 11 minutes (or according to package directions). Add 142 g baby spinach (about 8 cups), stir it once or twice to wilt it, then drain everything and return it all to the pot. Add 1 cup Parsley Pesto, 1⁄2 cup grated Parmesan and 1⁄4 cup extra-virgin olive oil and toss very well to combine. Serve sprinkled with more Parmesan. Serves 4 to 5.
Cheesy Pesto Chicken
Preheat the oven to 400°F. Line a baking sheet with foil and place 4 boneless, skinless chicken breasts on it. Brush the chicken with 1 tbsp canola oil and sprinkle with 1⁄4 tsp salt. Spoon 1⁄4 cup Parsley Pesto over the chicken. Top with 1⁄2 cup grated mozzarella, then place two slices of plum tomato on each one. Sprinkle each one with 1 tbsp grated Parmesan. Bake for 15 minutes, then turn the broiler to high and broil 1 to 2 minutes, or until the cheese is golden. Serves 4.
Pesto and Ham Calzones
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Divide a 700-g ball of raw pizza dough into 5 equal pieces. Roll one into a 6-inch circle. Spoon about 1 tbsp Parsley Pesto along the bottom half of the circle. Top with 1 slice ham, 2 slices tomato and 2 tbsp grated mozzarella.
Fold over the top of the dough and crimp the edges together with a fork. Transfer to the prepared baking sheet, then poke a few holes in the top of the calzone. Brush the top with extra- virgin olive oil. Repeat with the remaining dough. Bake for 15 minutes, or until the dough is golden. Serves 5.
