Last year it was sage, this year parsley. In my small, yet efficient garden I allowed two parsley plants to go to seed at the end of last season. While I was trying to keep up with the sage by smashing it into an aromatic pesto and tucking it into aioli, the parsley was dropping its seeds and nestling them into the dirt. Those seeds slept through the Seattle gray spell then surprised me with their abundance this summer. I have parsley planted in both vegetable beds. It’s lining the path leading to our house and circling the base of our columnar apple trees (all two of them). You need parsley? You come to me as I have more than I know what to do with. I can’t even begin to imagine what next year’s harvest will be as I can’t bring myself to rip it out now knowing how hearty and prolific it is.

The thing is, in my family I’m the only one who likes the stuff. The kids run away from anything green, unless it comes on a stick and makes their mouths pucker with sweetness. And my husband graciously reminds me that he’s not much of a fan. But here’s the thing; I’m the cook in the family and there’s a yard full of parsley so I made pesto. Without having to put it on a stick the kids ate it quite happily and at the end of the meal I had to point out just how much parsley Gabe ate without complaining.

I’d call that a success – plates were clean and slowly but surely my parsley glut is dwindling.

Creamy Parsley Pesto

makes approximately 1 cup

I was pleasantly surprised with how much I loved this pesto. While I do love parsley I feared that the shear amount of it would be too much but somehow between the pistachios, lemon, Parmesan and soft creaminess that comes through with the yogurt I found it not overly floral or soapy which can sometimes accompany parsley. Instead the pesto was bright, rich and perfect when folded into a warm bowl of nutty farro. Of course you don’t have to use it with farro. I can imagine on a sandwich, as a vegetable dip, folded into pasta or the topping to a seared steak or roasted chicken would all be lovely as well.

½ cup roasted pistachios (roast in a 350* oven for about 10 minutes or until fragrant)
1 ½ - 2 cups Italian parsley leaves
1 garlic clove, roughly chopped
3 Tablespoons olive oil
1 teaspoon lemon zest
a hearty squeeze of lemon juice (approximately 1 Tablespoon)
2 Tablespoons freshly grated Parmesan
2 Tablespoons Greek yogurt
1 garlic clove, roughly chopped
salt

In a mortar and pestle or a food processor add the pistachios, parsley and garlic. Pulse until finely chopped. Scrape the side of the bowl then drizzle in the oil and lemon juice while the machine is running. Add the remaining ingredients. Taste and add salt to your desire.