Our garden is still going strong with lettuce, kale, turnips, beets, rosemary, cress, and lots of parsley! We found this delicious and zingy recipe for parsley pesto in our local newspaper. (I think it originally came from the book Cook Italy.) It's an interesting recipe because it uses neither Parmesan cheese nor nuts, staples of traditional pesto. Yet the results are great! If you have surplus parsley, this is a winner!
Parley and Lemon Pesto
1 cup coarsely chopped fresh parsley
1/2 clove garlic, peeled and pressed
1/2 cup dried bread crumbs (I like the panko style)
2 Tbsp lemon juice
2/3 cup olive oil
2 tsp lemon zest
Salt and pepper (optional)
Put everything into a food processor and run until a nice paste forms. Enjoy! It freezes well, too.