I was cleaning out my garden for the season and had a ton of Italian parsley left; I hated to see it go to waste, but what do I do with it?? So, I looked up parsley recipes on line and found one for parsley pesto. I made a bunch of different variations, before I came up with the perfect version. Yum, YUM, YUM! It’s fabulous and freezes well.
Here's the recipe!
Parsley Pesto
(Adapted from the following link: http://www.ilunchbox.com/recipes/recipes-categories/dressings-and-dips/parsley-pesto.php?searchresult=1&sstring=parsley+pesto)
4 cups flat Italian parsley leaves, washed and drained *
½ cup pine nuts **
½ cup olive oil
3 cloves garlic
1/2 - 1 t. sea salt
pepper to taste
Process above ingredients in food processor until the pesto is smooth, scraping down sides as necessary. Add more oil as needed to get a smooth consistency.
MY NOTES:
* Be sure to use Italian parsley – the flavor is much better.
**Walnuts are just as good – pine nuts aren’t worth the expense!
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