I was terribly craving for basil pesto pasta last autumn but I couldn't find any fresh basil anywhere I go to. So, after being tired of raiding supermarkets for 2 weeks, I decided to opt for parsley pesto. It was my first time to consider parsley as a possible pesto sauce so I was so impressed and satisfied when it turned out good.
Tips and tricks
I think it would taste better if blended until smooth with different kinds of cheeses.
The following day, I ate this again but microwaved my cold pasta with quick-melt cheese then topped with the previous night's sauce and it was oooooosm!
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.