I kind of had a let down this week: I applied for a job that I really wanted, and they asked for my résumé after I had applied for the job 3 times. I really wanted this job, and not just because of the pay. It was a job to be a travel agent, which is basically a sales position. I have done commissioned sales before a while back, but this was for something I actually care about. I sent in my résumé and a cover letter. In return, there was an email that asked me if I could schedule a phone interview.
I was nervous; I’ve never done a phone interview before. It was cool, though. The woman was nice and it was very conversational, which is the type of interview that I like. I thought it went well… but apparently, it didn’t go well enough. Today, I got the email I had been waiting for, but not with the news I was hoping to get. When the words “we regret to inform you…” are in a letter, it never adds up to anything good.
I was so upset; I was hoping to finally get some regular pay in my life! I kind of lay in bed for a while, not wanting to move or get up and too sad to cry. After wallowing in self-pity for about an hour, the next thing I started thinking about was eating. I wanted pancakes. And bacon. Maybe some coffee also. Or heck, maybe some Thai food. I don’t know about you guys, but when I get really disappointed or sad about something, it’s time to have something good to eat… maybe give into a voglie or two. Unfortunately, when you’re broke, you have to make do with what you have. Remembering the ingredients that I had to make a pesto, I decided to do just that: make do with what I had to work with.
Now, when most people think of pesto, they always think of using basil. The truth of the matter is that you can make pesto out of a few different things. I got the idea to branch out on it from Eric at gardenfork.tv. He actually did a series of videos on different ways that one can make pesto. My idea to use parsley came from him.
If you’re reading this, thanks Eric! 🙂
So, I did a couple of different things based on what I had to work with, but the basic concept of the pesto is the same. Forgive me, but I didn’t measure anything. The only true measurement I can give you is garlic. I’ll list that in the ingredients.
So… to make this pesto, you need :
- parsley–a medium sized bunch
- pine nuts–toasted. if you don’t have pine nuts, you can use walnuts if you like. I just happened to have pine nuts around.
- juice of 1/2 a lemon if you have a small lemon
- 1 garlic clove. I used 2, but one is truly enough unless you make a big batch.
- pinch of salt
- grated cheese. pesto traditionally calls for parmesan, but I had gruyère cheese hanging around, so I used that.
- extra virgin olive oil. you’ll want enough to get it to a loose paste consistency. I think I used no more than 1/4 c.
I used a food processor to make this sauce. Even though you will be using a food processor, it’s a good idea to chop your garlic a bit before putting it in. This is like a precaution just in case it doesn’t get chopped up enough with everything else that’s going in there. Don’t worry though; you can get away with a rough chop or slice. I smashed it when I went to take it out of the skin, and chopped it up from there. I also did a very rough chop on the parsley.
Add the following ingredients into your food processor: parsley (just the leaves), garlic, toasted pine nuts (or walnuts… whatever nut you choose to use), cheese, salt, and lemon juice. Also add your pinch of salt at this time. Turn on the food processor and let it run until it looks like a paste and everything seems to be puréed. When it gets to that point, drizzle in your olive oil and let it blend a little more. It’ll turn a light green. Once it looks like a thick sauce, you’re done! It’s really that simple.
Put it over pasta, and you’ve got a meal! I recommend a straight pasta for this one, or maybe even farfalle (bow tie pasta). I, however, had shells, so I used that.
This was my first time making and eating pesto. How I’ve managed to not even have it in cooking school is a mystery to me, but here’s my final thoughts on the subject: go with one clove of garlic. I know that I said I used two, but I quickly found out that this was not the best idea. I brushed my teeth, and my breath still tastes of garlic… plus, it kind of overpowered the other ingredients a bit. I know it won’t look like enough compared to the quantity of the other ingredients that you’re adding, but trust me… it’s enough. This kind of takes me back to the first time I made hummus at home, and I went ham with the garlic.
*sigh* me and garlic. What can I say? I don’t care what anyone says; I’m eating garlic on dates if I so choose! It’s a part of my life now, and I love it! It’s possible that I love it a bit too much, but my suitors never complain! *pause* Oh yeah, I don’t have any of those. Oh well. At least I have garlic.
Ciao!… from your friend with the serious garlic breath in the PA kitchen.