A recipe for Covid-19 isolation to include carbohydrates, proteins, Omega-3, vitamins, and minerals. Also, a way to use the version of pesto I did to make the most of the big quantity of parsley I had.
As some bookings and events I had a couple of weeks ago were canceled due to the coronavirus pandemic, I have some random ingredients in big quantities that normally don´t have (and probably you either), like parsley. 🤦♀️
Recipe of pasta with clams and parsley pesto
Chop one onion and slice a clove of garlic.
In a shallow pan, heat two tablespoons of olive oil in medium heat. Simmer the garlic and the onion until they start to turn translucent. Season with a pinch of sea salt.
Drain the clams and add them to the pan with two tablespoons of pesto.
Mix everything well. Add a glug of dry white vermouth (or white wine instead) and cook in low heat until the alcohol evaporates.
Meanwhile, boil the pasta in a pot with a lot of salt. Check the producer’s instructions to see how long you have to cook it. Once it is cooked, transfer the pasta to the pan with the sauce and mix well.
You can add extra pesto when you serve.
Parsley pesto recipe
For the pesto, the recipe is simple: wash and remove the stalks of the parsley. Put in a food processor with pine nuts, grated parmesan cheese, a pinch of sea salt and extra virgin olive oil. Blend until you get a bright green rough sauce. In terms of quantities, I did it by eye with almost a half kilo of parsley but for smaller amounts:
30 g of parsley
1 clove of garlic
30 g of parmesan cheese
30 g of pine nuts
50 ml extra virgin olive oil.
You always can add more olive oil if it looks a bit thick. Adjust the ingredients to your taste.
We have been using the pesto for a week adding to different dishes like pizza or pasta with clams. And it keeps very well in the fridge for a long time.