At the end of fall I couldn’t bear to part with my garden, so I transplanted some of my herbs into pots that now have a happy and warm home in front of my window. The Italian flat leaf parsley was starting to get a little crazy because I really just don’t cook with it all that often. I challenged myself to look for recipes where parsley was more than just a garnish and I am quite happy I did!
I cut nearly all of the parsley and turned it into a pesto with some lemon zest, garlic, and Parmesan cheese and then tossed it with a shrimp pasta I was making. It completely made the dish, but then I decided to just try it on it’s own with some baguette slices and that didn’t disappoint either! The flavor is bright, tangy, and fresh and was a nice change from the usual basil pesto.