On the other hand my parsley is growing quite fast. I tried to give some to friends and I use some in soups and salads nearly every week but it keeps growing. I went to the greenhouse after few days last week and I was surprised to see the big green parsley bush . As proud as I was I also didn’t want to waste it or put it in the freezer. After a little thought I decided to make some parsley pesto to serve with pasta for dinner, I thought adding some parmesan cheese would make it taste better than just green and the kids would be able to eat it too. I was right , it tasted beautiful. There was some left over so I put it in fridge knowing the oil will preserve it.
My sister in law came over for a visit after few days and she used it with some toast and fried eggs. I was happy to see her enjoying it and she also said that it was a very good combination. Next time I make it I will have it with eggs and toast for sure. Nutritional side of Parsley
Fresh Parsley and Parmesan Pesto
a big handful of fresh parsley
4-5 tbsp of grated parmesan cheese
1 clove of garlic
2-3 tbsp of olive oil or more if its too dry
1 tbsp of lemon Juice
Salt to taste
- Wash the parsley well and shake as much water off as possible.
- Pick the leaves from the stems.
- Blend the parsley leaves, garlic, parmesan cheese, and lemon juice in the blender till there is no big chunks of garlic left.
- Slowly add the olive oil and continue to pulse till all is mixed and a nice paste is formed.