This is the time of the year that makes gardening look easy, which also means I have a serious surplus-parsley problem. The plants that had shriveled down to nothing over winter are now straining against the netting covered the raised bed in which they grow, and if I only use parsley as a garnish I’ll never get through more than a tiny fraction of this edible foliage.
You can attack this scenario by making tabbouleh–I’m partial to the NYT’s recipe for Lebanese tabbouleh–but you’ll spend an inordinate amount of time finely chopping parsley and other veggies. And then the results only last a few days in the fridge.
Instead, my go-to recipe is a simple one for parsley and walnut pesto that a farmers-market vendor handed out years ago, which itself was cribbed from a 2008 issue of Cooking Light magazine.
(Note that I’m only talking Italian flat-leaf parsley here. If you somehow talked yourself into growing that much curly parsley, you’re on your own.)
Parsley and walnut pesto
- 3 cups fresh flat-leaf parsley leaves (about 2.5 ozs.)
- 1/2 cup chopped walnuts, toasted
- 3 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Combine everything in a food processor, then process until smooth.
You can use the results as you would basil pesto–so not just as a pasta sauce, but as a dressing or condiment for just about anything else. But parsley-walnut pesto has a fridge half-life measured in days instead of the hours of basil pesto. And it freezes exceptionally well, so you can continue enjoying it months later.
And that’s definitely something I’ll be reminding myself of should this year’s basil crop prove as disappointing as last year’s.