This fall I had an abundance of parsley growing in my garden. I usually always make a basil pesto each year which my boys adore on their pasta but this year, I decided to try my hand at whipping up some a parsley version as well.

I love the resulting beautiful vibrant green colour!!

Ingredients

• A large bunch of fresh parsley (enough to fill 2 cups once packed)
• 3 garlic cloves
• 1/2 cup of grated parmesan
• 4 tbsp of pine nuts
• roughly 1/2 cup of olive oil or as needed

Wash the parsley and remove the stems then roughly chop it. Cut the cloves in half and mesure the other ingredients.

Place the first 4 ingredients in a blender and then pour about half the oil, making space on the side of the blender so that it reaches the bottom. Blend at medium for about 20 seconds. Add a bit of olive oil and blend again. Repeat this process until you have the desired consistence. I like it to be a thick sauce (jam like consistence) but that is really personal. It becomes a glorious green spoonful of goodness!

To keep, I usually place a wax paper on a cookie sheet and drop tablespoon full about 2 cm apart. I then place it in the freezer.

Once it is frozen, I peel them off and put them in a ziploc and place it in the freezer. This way it is easy to get a portion from the freezer as needed!!