This year the parsley went wild! So my question is, what to do with an overabundance of parsley?
According to the Seattle Times: “Put chopped parsley on everything: Don’t chop it too finely — bigger pieces are prettier and have more flavor. Throw it with abandon on top of grilled vegetables, roasted potatoes, a cold green-bean salad, stews, soups, pasta, hot or cold grain dishes like couscous or quinoa or tabbouleh or …” Thank you Seattle Times for those suggestions, however…
According to me: Make pesto! Who thought that parsley would make a good pesto? Apparently many foodies in the industry! So I put my pesto-making skills to the test.
Check out the size of the leaves! Gigantic! 
Not only does your breath smell sweeter, you have yummy pesto!
Save RecipeIngredients
- 4 cups Italian parsley leaves, loosely packed
- 1 cup basil leaves, loosely packed
- 1/3 cup slivered almonds
- 2 garlic cloves, chopped
- zest from 1 lemon
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup parmesan cheese
Instructions
- Place parsley, basil, almonds, garlic, lemon zest, lemon juice, honey, and salt in food processor and pulse until chopped.
- Continue processing while slowly dripping olive oil into mixture. Add cheese and pulse to combine.
- Store in airtight container in the fridge.
- Tip: you can freeze in ice cube trays until firm and transfer to resealable plastic freezer bag. Then you only need to take out a cube at a time for a recipe.
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