what’s seasonal: parsley pesto and corn/squash riso

i’m really excited about this dish because i just made it up for my brother and it actually turned out well, even though i thought it would be a stretch to make a parsley pesto. most everything in it is from the farmer’s market, so it’s all in season right now.

riso is a type of pasta, its very small and basically looks like rice grains. i’m sure this dish will work for any small-ish pasta.



one handful italian parsley (maybe 3/4 C loosely packed)

small handful or 1/4 c walnuts (or pinenuts, if you prefer)

juice of 1/2 lemon

2 tbs water

2×2 inch chunk of feta cheese (this can easily be alternated with any other sort of cheese, but just grate it if it’s firm)

1 clove garlic, crushed

salt and pepper

2 small pattypan squash (the really small kind)

1/2 small zucchini

2 ears sweet corn


pre-heat oven at 350. halve and slice the squash into bite-size pieces, and cut the corn off of the cob. (this can be done quite easily- lay the ear of corn down so that its vertical and cut along the cob rotating it as you do.)

toss the vegetables in olive oil (3 tbs, or a generous drizzle) rock salt and pepper in any sort of baking dish. cover in foil, and put in the oven while you prepare the pesto.

around now you can start boiling water for the riso.

for pesto, combine the ingredients in a blender, food processor, or magic bullet (if you’re lucky enough to OWN ONE!)

after the vegetables have been cooking 15 minutes covered, uncover them. leave them in for ten minutes longer– this will allow the vegetables to roast/brown a bit. take them out after they look golden around the edges, or just to your liking..

once water is boiling, pour in about 3/4 cup riso. this takes about 11 minutes to cook. drain the riso, and mix in pesto. then, mix in the vegetables.

woo woo! fresh parsley pesto!

if you’re gluten free, you could sub the pasta for rice or quinoa. probably delicious with chopped up tofu, too!


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