So, do you think I'm crazy using parsley instead of basil for my pesto? Actually, it was quite refreshing. I found the recipe in a magazine for children in the library. The magazine is called Chop Chop, the fun cooking magazine for families. The mission of the magazine is to inspire and teach kids to cook and eat real food with their families. The photographs show children making the quick and easy recipes.
I gave the Parsley Pesto a try and here it is.
2 medium-size bunches of fresh Italian flat-leaf parsley
2 garlic cloves, peeled
1/4 cup lightly toasted walnuts, pecans, pine nuts or almonds
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 cup olive oil ( I didn't need that much)
Pull the leaves off of the parsley stems and throw the stems away or add them to your compost pile. Wash the leaves really well in a sink full of cold water.
Drain in a colander and spin in a salad spinner.
Put the parsley, garlic, nuts, cheese and salt in the food processor with the steel blade and process until it is well chopped. Stop and use the spatula to scrape down the sides of the bowl.
While the machine is running, very, very gradually add the olive oil through the feed tube - 1 TBL at a time, then gradually increasing the amount until you've added it all. Add 1 TBL spoon of water until you get the consistency you want. Serve over pasta.
Enjoy! Let me know how you like the different taste.