Summer is my least favorite season.
I know, I know, you think I’m nuts.
I love the really mild summer days. You know, when it’s barely 70º F and there is a beautiful breeze. If summer was like that, It would be my 2nd favorite season. But it doesn’t! Most summers here are disgustingly hot with a side of gross humidity.
There are a couple of things that I love about summer though. So while it’s not necessarily my favorite season, there are some things that make me look forward to it.
Like, local ice cream stands being open, farmers markets, Amish country produce auctions, annnnd MY GARDEN!
My garden makes me ridiculously happy. I typically have to wait until May to begin planting, but by July my garden is exploding with herbs and veggies. This year I have eggplant (we’ll see if they actually grow), zucchini (epic fail, sigh), tomatoes (green zebras, heirloom, sweet 100’s, & San Marzano), tomatillos (these are going nuts), dill, thyme, oregano, basil (5 varieties), sage, parsley, raspberries, blueberries, orange mint, mint, tarragon, pineapple sage, and stevia.
The Japanese beetles and slugs killed off my huge zucchini plants this year. I really should just scrap the zucchini. Everyone else grows so much of it that it’s so easy to get a hold of at a very good price.
But the herbs, oh my goodness, my herbs! They are growing like crazy. The sage, thyme, and oregano come back every year. I just let them die off and I leave them, by the spring they start turning green again, it’s awesome. I have to plant parsley and basil every year, but they grow like weeds. I’m harvesting a lot of basil, sage, and oregano now, to dry it in my dehydrator, and then I’ll do a huge batch of basil pesto towards September when I harvest the leaves again. My parsley has really taken off this year, to the point that last night I was worried that I might waste it. There is nothing worse than wasting what you have grown. So I sat down to jot down some ideas for the parsley. So get ready for a couple more Parsley related posts before the summer is over.
Guys, parsley isn’t just for garnishing a dish. Oh no, it lends itself beautifully to a bright pesto that has a peppery bite. If you have never had parsley pesto, you’re missing out. It’s a nice change from the usual basil pesto, it’s not as sweet and it has a deep pepper flavor that is absolutely delicious. I feel like the Parmesan and walnuts really shine through when using parsley vs. basil. I made a batch of this pesto last night, spooned it into silicone ice cube trays, and froze it overnight. This morning I popped the pesto cubes out and put them in a freezer bag. I will use these all fall and winter long. When I want a quick lunch or dinner I just grab a few cubes and throw them into a saucepan, heat over low heat, and throw my cooked pasta in, tossing to coat.
Parsley Walnut Pesto
- 2 C Parsley, stemmed and packed
- 1 C Walnuts
- 3/4 C Parmesan
- 1/2 tsp. Kosher salt
- 2/3 C Olive oil
- 3 Large garlic cloves, minced
- Add parsley, walnuts, Parmesan, salt, and garlic to a food processor. Turn on high and let it run for about 30 seconds. Begin adding olive oil very slowly until it is all incorporated.
- Serve immediately or spoon into an ice cube tray and freeze to use at a later date.
* I like my pesto to be on the smooth side. If you like a chunky pesto, pulse your ingredients a few times until it just starts to come together, and then add your olive oil until you get your desired consistency.