This time of year green becomes my favorite color. Not because of St. Patrick’s Day, but because it is a sign that spring is on it’s way. I start dreaming of planting our garden, the farmer’s market and all the produce we will be enjoying in just a few short months.
Last year I put one parsley plant in the garden, as that is usually enough. This year I’ll be putting in two, because after having this pesto recipe last summer one plant was just not enough to keep up with all the times I made this.
1 cup fresh, flat-leaf parsley
1/4 cup chopped walnuts
1 tablespoon dried, rubbed sage
1 clove garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 cup parmesan cheese
Place all ingredients, except parmesan, in the bowl of a food processor. Pulse until smooth. Transfer to a small bowl and stir in parmesan cheese.
The great thing about pesto is that you can use it several ways. I like to use this one as an appetizer spread on some crusty bread or tossed with wholegrain pasta for a main dish.
And if you are wondering if my boys eat this…no they don’t. When we have pasta they have the usual red sauce and I’ll make this for Bret and I to have on our pasta or as an appetizer.
We are off to enjoy another spring-like day, including a preschool field trip to the symphony. I’m not sure who is more excited about it, Henry or me.