That happens to me, quite often!
I use a LOT of parsley in recipes. But the bunches they sell at the stores are usually still too big to get through, without throwing out/composting some of the parsley.
Can you relate? 😉
I recently found this recipe over at Country Living for Parsley Walnut Pesto and gave it a try.
It was so good!
Such a lovely fresh taste, healthy ingredients and a nice change from the basil types of pesto, I usually make.
I served it with fettucini noodles and some fresh green beans with lemon on the side; made a delish dinner!
Here are a few “tweaks” I made in the recipe:
I omitted the salt, used curly instead of flat-leaf parsley and it worked fine, used a bit less olive oil than they called for.
DO toast the walnuts as suggested, it is worth the bit of extra time this step takes. Really enhances the flavor.
Try to make this at least an hour or two before you plan to use the pesto, to allow flavors to thoroughly blend, in the fridge.
PS: If you have a favorite parsley recipe, do share! I’m always on the lookout for those. 😉
Photo courtesy of Flickr