DryStoneGarden

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Evergreen Pesto

We grow a lot of basil for pesto, freezing large batches using the ice cube tray method (a revelation when I heard about it: mix your pesto, leave out the cheese, freeze it in ice cube trays, then store the cubes in ziplocks, defrost a cube at a time and serve, preferably on a baguette with a poached egg and cheese), but we like parsley pesto just as well or even better than the basil stuff and we’re able to have it fresh year-round. I used to deride the parsley batches (2 cups parsley, 1 cup olive oil, 1/3 cup walnuts, 2 cloves of garlic, salt, pepper in a blender) as poor-man’s-pesto, but now I think I prefer it; it tastes really fresh and green, and it’s much easier for us to grow, not caring about our lack of summer heat. Last year’s parsley plants are starting to bolt, so I planted the next batch this past week, six plants. With any luck we can keep production going without any significant lag.

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2 Responses to “Evergreen Pesto”

  1. February 13th, 2009 at 7:25 pm

    Nancy Bond says:

    I’ve never tried pesto with parsley, but thanks for sharing your recipe. I’m sure it’s very good.

  2. February 16th, 2009 at 5:41 pm

    Concrete Jungle says:

    Great idea – I may try the parsley. I sure do love pesto!