I love fresh herbs, but I never seem to find enough recipes to use them in before they start to wilt! Two weeks ago, I received a bunch of fresh Italian parsley in my Farm Cart Organics The Essential farm box delivery. Even though I added parsley to almost everything I have eaten the past two weeks, it looks like I have barely made a dent in the bunch and the leaves are at the point where they are still fresh, but not as crisp as they were and on the verge of wilting! What to do?!?! Make parsley pesto!

What You'll Need!

Ingredients

2 cups of fresh parsley (packed; I was short, so I used the greens from my carrot tops to make up the difference)
1/4 cup of pine nuts or walnuts
2 -4 cloves of garlic
2/3 cup of olive oil
1/2 cup grated Parmesan or Romano cheese
Pepper and sea salt to taste

Tools

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Step 1

Step 2

Step 3

Remove pitcher from blender and pour pesto into containers or ice cube tray for freezing.

Step 4

Freeze for future use. If pesto was frozen in ice cube trays, then pop the pesto cubes 24 hours later from the trays and store in a freezer bag in the freezer until you are ready to add a cube to your pasta, veggies, or meat!