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.
This entry was posted on Friday, February 13th, 2009 at 1:24 pm and is filed under edibles. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
February 13th, 2009 at 7:25 pm
I’ve never tried pesto with parsley, but thanks for sharing your recipe. I’m sure it’s very good.
February 16th, 2009 at 5:41 pm
Great idea – I may try the parsley. I sure do love pesto!