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!