As we mentioned in our featured herb article, we often substitute parsley for the more summery basil in pesto for winter. We serve it atop a wintery Italian bean soup (as we did in a recent cooking class), mix it with pasta, or with grilled salmon or lamb. Use walnuts in lieu of pine nuts and you’ll give your brain a boost, too.
Parsley Pesto Recipe
3 cloves fresh garlic
2 to 3 cups packed fresh chopped parsley
1/4 cup walnuts
1/2 teaspoon salt
1/2 cup olive oil
3/4 cup grated Parmesan cheese
Puree everything together in a blender or food processor until it becomes a uniform paste.