Parsley Pesto Recipe

Remember the giant parsley harvest?

I ended up deciding to make a batch of pesto, using ingredients I already had on hand and pulling from a bunch of different recipes.

Here's how it turned out:

• 3 cups of tightly-packed flat-leaf parsley leaves
• 1 cup grated parmesan
• 1 cup extra-virgin olive oil
• 0.5 cup pecans
• 2 cloves garlic
• 1 tsp salt

... yep, that's all.

I used my blender to liquefy the mixture, which was kind of a pain because the leaves filled the whole thing... I really should get a food processor one of these days.

So green!

Over the course of 30 minutes my enjoyment of the parsley pesto increased.

First impression:  It looks like pesto, so my brain expects it to taste like pesto, but it does not, so my brain is confused.  It's not horrible?

Second impression:  You know, this isn't half bad on pasta.  Wait, this is really good.

Third impression:  MUST HAVE MORE.  Steamed broccoli makes an excellent vehicle for the deliciously addictive green paste.  It is difficult not to eat it by the spoon.

And so, I have decided to make a bunch of it and freeze it into ice cubes for later use.  Ryan is only so-so about it after his first impression (which was the same as mine:  "my brain expects it to taste like pesto"), but thinks it'd be really delicious mixed with some sort of an alfredo-ish cream sauce on pasta.