October 1, 2012 by admin
No Italian household is ever without fresh parsley. It grows in the family vegetable garden or potted on a sunny terrace. Even in the dead of winter a vibrant bunch is kept at the ready in the refrigerated crisper. This simple sauce can be used with pasta, barley or rice, on crostini, in omelets, with chicken or fish. Your imagination is your only limitation. Here I’ve paired it with spaghetti.
- 1 bunch fresh parsley, leaves only
- ⅔ cup extra virgin olive oil
- 2-4 large cloves garlic, minced
- ¼ teaspoon salt
- 2 teaspoons fresh lemon juice
- ½ cup freshly grated parmigiano-reggiano cheese
- 4 oz spaghetti
- Wash and pat dry the parsley leaves. Finely chop and set aside.
- In a 12 oz jar add the olive oil, garlic, salt and lemon juice. Tighten the lid and shake to mix well. Add in the parsley and cheese, tighten the lid and shake again.
- Cook the pasta according to package instructions in salted water. Be sure to not overcook. When done, drain the pasta and add ¼ cup of the sauce. Mix well and serve (2 portions).