Parsley Pesto

Yes, you can make pesto out of more than just basil!  And this bright green pesto is so fresh tasting and delicious on sandwiches, pizza, and pasta!  It's just as easy to make as regular pesto.  

  • 1 garlic clove, chopped (or can use 1-2 garlic scapes)
  • 1 cup parsley, rinsed and chopped
  • 2 teaspoons, mint leaves, minced (optional)
  • Several tablespoons olive oil, as needed
  • 3 tablespoons grated parmesan cheese, or to taste
  • Salt to taste

Add the garlic to the food processor and pulse until finely minced.  Add the parsley and optional mint to the food processor and process until finely chopped. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.  Store in a small, tightly lidded container in the fridge for up to 1 week or freeze.