Parsley Pesto

by Isobel

This is based on an alfredo recpie from a macrobiotic cookbook, but due to lack of ingredients and misreading the instructions (I seem to do that a lot…) it is now an entirely new recipe. It is rather delicious, despite the fact that it came out of a total accident. Magical! There is a lot of parsley and raw garlic, so it’s pretty spicy. Not in a burning way, though…maybe spicy isn’t the right word…needless to say, it tastes good, and is a pretty color.


Fettucine with Parsley Sauce, Olives and Spinach (serves 2)

4 oz whole wheat fettucine

1/4 lb firm silken tofu

1/4 – 1/2 cup water

1/4 cup packed, chopped parsley

2 tsp brown mustard (or whatever “german mustard” means…dijon probably works quite well, too)

1 tsp umeboshi plum vinegar

2 cloves garlic, minced

1/2 tsp salt

1/4 cup chopped kalamata olives

6 ish (or more if you like them a lot) sun dried tomatoes, rehydrated if not packed in oil, and sliced

2 cups sliced baby spinach

(1) Cook pasta according to package directions. (2) Meanwhile, boil tofu in water to cover for 2 minutes. Drain and set aside. (3) Put tofu, water, parsley, mustard, vinegar, garlic and salt in a blender or food processor and blend until smooth. (4) Heat sauce in a small saucepan, then toss with drained pasta, spinach, tomatoes and olives. (5) Consume!