I made almost a gallon of parsley pesto and stored it in half pint containers. That means I have a dozen containers in the freezer, which translates into a dozen meals of parsley pesto pasta this winter.

Parsley pesto–just the paste of parsley plus olive oil that comes out of the food processor–is so green. It’s St. Patrick’s Day green. In contrast to basil pesto, which turns brownish-green when it comes in contact with the air. (i.e., almost immediately). Parsley pesto loses its strong parsley flavor and fades into the background, mixing very comfortably with garlic and Parmesan.

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