This Parsley Pesto recipe is great in early spring and is easier to make than other pestos.
Most people think “basil” and “summer” when they think pesto, but parsley pesto packs a rich, garlicky taste in early spring. It’s easier to make because you use parsley stems and all.
For more budget-friendly recipes from Linda Watson, visit Eating Organic on a Budget.
• 2 cups tightly packed parsley, including stems
• 4 cloves garlic
• 1 cup chopped walnuts
• 1/2 teaspoon salt
• 1 cup olive oil
• 6 ounces Parmesan, grated
• Freshly ground black pepper to taste, optional
1. Rinse and dry parsley well.
2. Set up food processor with cutting blade or use blender. Turn on machine and mince garlic, about 10 seconds.
3. Prepare parsley by removing ends of stems and cutting roughly into two or three pieces (so it fits in blender more easily). Put parsley in food processor or blender. Add walnuts and salt and process until finely chopped but still a bit rough.
4. With machine running, slowly pour in olive oil.
5. Stop machine and add Parmesan. Process briefly to mix. Taste and adjust seasonings. Serves 8.
Linda Watson is the author of Wildly Affordable Organic, available at the Mother Earth Living store, and founder of Cook for Good, a website that helps people save money and eat well. She lives in Raleigh, North Carolina, with her husband.
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