I think I’ll make Parsley Pesto today while it rains outside. I had a nice patch of basil, but it got the new basil downy mildew and never amounted to anything I could use for pesto. I don’t know what I’ll do next year for basil. Has anyone seen resistant seeds yet? Anyway, I have way too much parsley in the garden, so Parsley Pesto it is!

This recipe looks good: Parsley Pesto at Food and Wine.com. I’ll just process the parsley, garlic, olive oil and salt then freeze it. Nuts and cheese can be added when we use it.

I scaled the recipe up.
10-12 cups lightly packed parsley leaves (a large bowlful)
7 cloves garlic
1 Tbs salt
2.5 cups olive oil
1 cup blanched almonds
1 cup shredded Parmesan cheese

Puree parsley in food processor with garlic and salt adding olive oil gradually in a thin stream to the processor to keep the parsley processing. Add nuts and cheese and process to mix.

Serve over fresh pasta.

I made one batch and we ate a serving fresh off the cutting board (yummy!!!). We froze the rest in baggies. Then we made a second batch without adding garlic, nuts or cheese. Just parsley and olive oil. We could use this for anything! We’ll remember to add cheese, garlic and nuts later if we use it for pesto.