Parsley (or your other favorite herb!) Pesto is the Best-o

City Greeners, it's time to start planning your herb garden at home! Once your herbs are in full bloom you can put your culinary skills to use. Not sure how? Well here's the first of a two-part recipe series.

This recipe is for Parsley Pesto, which you can easily customize to make your own signature dish. For example, instead of parsley, try cilantro (or the classic basil). Experiment with the nuts - don't feel obligated to toast them as the recipe instructs. Or, roast some of them and make two batches of pesto (and do a blind taste test to see which you and your family like better!). Cashews and peanuts add different flavors as well - find your favorite!

So here it is, as published in the Feb. 14-16 issue of USA Weekend.

Parsley Pesto

Ingredients

• 3 cups packed fresh parsley leaves
• 2 teaspoons roasted garlic, chopped (see below on roasting garlic)
• 1 1/2 teaspoons pistachios, almonds or pine nuts, toasted (see below for toasting nuts)
• 1 1/2 Tablespoons grated Parmesan or Asiago cheese (freshly grated preferred!)
• Zest of 1 lemon
• 1/4 cup plus 2 Tablespoons extra virgin olive oil 
• Kosher or sea salt, as needed
• Ground black pepper, as needed

Preparation 

1. In a food processor or blender, combine the parsley, garlic, pistachios, cheese, lemon zest, and olive oil, and process until smooth.
2. Season with salt and pepper. 
3. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

      To roast garlic: Cut off the top 1/3 of a head of garlic. Place the garlic on a square of aluminum foil large enough to enclose it. Drizzle with a little olive oil, wrap the garlic in the foil, and seal closed to make a pouch. Roast in a 400-degree F oven until tender, about 30 to 40 minutes. 

     To roast nuts: Arrange the nuts in a single layer on a sheet tray and place in a 350-degree F oven and roast for 5 to 7 minutes, until golden brown, checking frequently to prevent burning. 

Image courtesy of MyRecipes.com