What is still growing well in my garden? Parsley! The plants look beautiful and healthy.
This pesto uses parsley and toasted walnuts in place of the basil and pine nuts. Otherwise, it is basically the same recipe as basil pesto.
The pesto has a stronger, sharper flavor; it was excellent.
Parsley Walnut Pesto
2 cups parsley (from the garden)
1 clove garlic (from the garden)
1/4 cup walnuts, toasted
Kosher salt and freshly ground black pepper to taste
1/3 cup olive oil
1/2 cup Parmigiano reggiano, grated
Place the parsley, garlic, walnuts, salt and pepper in a food processor.
Process until fine.
With the processor running, add the olive oil.
Add the cheese and pulse until well combined.
Serve with pasta and enjoy!
Makes 1 cup.