Basil Parsley Sauce

1 cup fat-free Chicken Broth
2 tbsp cornstarch
2 large egg yolks lightly beaten
¾ cup minced parsley
½ cup chopped fresh basil
2 tbsp extra-virgin olive oil
2 tbsp Dijon mustard
1 tbsp finely chopped lemon rind
1 garlic clove, minced

Combine broth and cornstarch in a small saucepan. Bring to a boil and cook 1 minute,
stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a
whisk. Return broth mixture to pan; cook over medium low heat for 15 minutes or
until thermometer registers 160F. Pour into a bowl; stir in parsley and remaining
ingredients. Cover and chill. Serve with any steamed fresh vegetables desired.
            Linguine with Parlsey-Pecan Pesto Sauce

1/2 cup pecans
2 cups packed fresh flat-leafed parsley leaves
3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 pound linguine

Preheat oven to 350°F. On a baking sheet toast pecans in one layer in middle of oven
until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender
purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1
day ahead and chilled, covered. In a 6-quart kettle bring 5 quarts salted water to a boil
for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2
cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup
reserved pasta cooking water, and salt and pepper to taste, adding as much of
remaining ‚ cup pasta cooking water as necessary for desired consistency. Serves 4 to 6.
                                                                       Cannellini Bean Salad with Parsley Pesto


2 (15-ounce) cans cannellini beans
3 tablespoons plus 1/3 cup extra virgin olive oil
1/4 cup minced yellow onions
3 teaspoons minced garlic
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne
1/3 cup very finely grated Parmesan, or crumbled goat cheese
1 1/2 cups fresh parsley leaves

Toasted pita bread triangles or 1/2-inch thick lightly toasted French bread
Place the beans in a colander and rinse under cold running water. Drain.
Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 1/2 teaspoons of the garlic and cook until soft and fragrant, about 2
minutes. Add the drained beans, 4 teaspoons of the lemon juice, 1/4 teaspoon of the salt, the black pepper and cayenne, and cook, stirring, until softened and
warmed through, 3 minutes. Remove from the pan and transfer to a decorative platter. Sprinkle with the Parmesan.
In a blender or bowl of a small food processor, combine the parsley, remaining 1 1/2 teaspoons of garlic, 2 teaspoons of lemon juice and 1/4 teaspoon of salt in
a blender or small food processor. Process on high speed for 30 seconds. Add the remaining 1/3 cup oil with the motor running and process until smooth.
Adjust seasoning, to taste.
Drizzle the parsley pesto over the beans and serve with the toast for dipping.
Parsley Recipes
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