This is Mark Bittman’s recipe from his Bitten blog. I decided to serve it over couscous or quinoa (the quinoa to be gluten free, but i really missed couscous so I ate couscous since I’m not the one with the gluten allergy). It so so refreshing to have something so green and flavorful in the wintertime. Fresh parsley like this just tastes so wonderful. I did use half of a head of garlic, an entire bunch of scallions, and an entire bunch of parsley when making this pesto-style green sauce.
Though one thing to note. When taking your wonderful All-Clad saute pot out of the oven, remember that when you are dishing it up that the stay-cool handle is hot cause it was just in a 500F oven! I instinctively grabbed the handle with my bare hands as I am used to doing when the pot has been on the stove, and well while I don’t have any blisters, I lost some fingerprints and still can’t feel a bit of the surface of my left hand. So word of advice, don’t be stupid, remember things that came out of the oven are hot, and use a pot holder
I love this sauce though, and the scallion/garlic/parsley/EVOO mixture I am sure would make a great topping for some toasted bread as an appetizer