Last fall I cut down my Italian flat leaf parsley and mulched it heavily with maple leaves. It overwintered beautifully and is happy and healthy this spring. We have had an idyllic spring with a good mix of warm, sunny 80 degree days and cooler, rainy 60 degree days.
This parsley is the first of what I believe to be a year of overwhelming harvest out of the “yard farm” (this is what I have come to call it since my chores of planting, weeding, watering, etc. require every spare moment in the morning and every evening after work). I have vowed not to let any of it rot in my garage (otherwise know as the root cellar), that means dealing with it right as it comes in and not letting any of it stack up. Since I chopped about a half a garbage bag of parsley, I had to figure out a way to use a bunch of it and fast! This Parsley Pesto Recipe was born. I have eaten it on crackers and toast, smothered my pasta with it and slathered a sandwich with it. I am devouring it and begging for more as are the friends I have shared it with.
Parsley Pesto Recipe
2 c packed parsley leaves
4 cloves locally grown garlic
1/4 c local parmesan cheese
1/3 c foraged walnuts
1/2 c organic olive oil
Combine first four ingredients in food processor. Process until roughly chopped, drizzle in olive oil with machine running. Season liberally with salt and pepper. Slather on everything and anything. Share with your friends.