In lieu of other modes of productivity, I present thee with this parsley pesto. Hey now, do you have awkward feelings towards the green, too? I did, too. That’s why the pesto was a big deal; not only did I volunteer to have parsley in my possession, but I actually went forth and produced a substantial quantity of something that I’d continue to have to deal with. Parmesan, olive oil, pumpkin seeds and the brazen host, parsley. Almost too simple–but it doesn’t matter, nothing matters anymore, because this pesto blew my mind. My fragile brain gave it a chance and there’s no going back–I love parsley pesto. It is better than basil pesto. It makes me want to create new pestos, to spoon-feed others the lush, unctuous meadows I now know are possible. Off you go, skip along child! I’m drooling.
Parsley Pumpkin Seed Pesto
1 bunch parsley
1 cup pumpkin seeds
1/2 cup parmesan cheese, grated
1/3 – 2/3 c. olive oil
1/4 cup lemon juice
1 T lemon zest, finely grated
Toast the pumpkin seeds over medium heat and stir them once in awhile until they brown and begin to pop. Allow to cool. Roughly chop the parsley, including most of the tender stalks. In a food processor (or a blender), combine all ingredients, but just start with the 1/3 cup olive oil, and add more as needed to achieve the proper consistency. Keeps well in the refrigerator for up to two weeks. Use liberally.
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