I usually think of pesto as a summer food, given the way the basil takes over in the garden. Pesto making is just something you do with all that bounty. But you can easily make fresh pesto in the fall or winter using parsley and walnuts instead of basil or pine nuts. It’s just as green, garlicky, cheesy, and nutty. And great on pasta or as a sandwich spread. I’ll even put it in cheese tacos. Or just keep dipping my fingers in until it’s all gone. Oops!
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