If you’re anything like me, you buy a bunch of herbs for a recipe, and then end up with 3/4 a bunch of herbs wilting in the back of your fridge. It drives me nuts! I hate wasting anything, so over the years I’ve played around with a few different ways to use them up.
The first time I made this pesto was after Thanksgiving a few years ago. I was craving a simple pasta meal and wanted to whip up some pesto, but didn’t have any basil in the fridge. I did however have parsley leftover from making the stuffing, so I figured I’d try throwing it in instead. Well, it turned out great – a little brighter and fresher than the traditional basil based version. It’s a recipe that I continue to use on the regular, especially after dinner parties.
(Makes about 2 cups)
3/4 bunch of flat leaf parsley (approximately 2 cups)
3 cloves garlic
1/3 cup toasted walnuts
1/2 cup grated parmesan cheese
2 tbsp lemon juice
1/2-2/3 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
More salt and pepper as needed
Directions: Add the parsley, garlic, walnuts, cheese, salt, pepper, and lemon juice to a food processor and pulse to combine. Then, with the processor running, drizzle in the olive oil until everything is incorporated and smooth. Serve immediately as a sauce on pasta, veggies, chicken, or whatever! Or store in the fridge in a covered container for up to 5 days.
Do you have tricks for using up extra herbs? I always make lots of pico de gallo when we have extra cilantro!