Parsley Pesto

Poor, poor parsley.  It's an amazing herb with a fresh, green flavor, yet it is often relegated to tasks well beneath it (garnishing eggs at IHOP, for example).  While it almost seems sacrilegious to suggest using something other than basil for pesto when basil is so abundant at the markets right now, this pesto is one of my go-to weeknight dinners, and I wanted to share it with you.  Most people, when I tell them I am making parsley pesto, have a hard time concealing their skepticism, but everyone to whom I've served it has come around to the virtues of parsley. Trust us on this one--you won't be disappointed.
This twist on basil pesto lets the herbacious flavor of parsley shine, and is similar to basil pesto only in hue.  It goes well on pasta, sure, but it is also delicious as a dip for veggies, spread on sandwiches, or drizzled on poached eggs and toast.  This recipe makes a nice big batch, suitable for a few dinners and dipping sessions and sandwich spread servings.

Ingredients:
4 cups parsley leaves, washed, dried, and loosely packed
1/2 cup olive oil
1.5 cups toasted walnuts (spread on a baking sheet and bake at 350 degrees for about 7 minutes, or until they are fragrant)
1T salt (or more to taste)*
1/2 cup lemon juice
*the trick is to salt the pesto until the flavors really sing.  The amount that you need to use to get this will depend on your ingredients and your palate.  Don't be afraid to liberally salt this pesto.

Directions:
Combine all ingredients in a food processor or blender, and blend until the consistency is paste-like.

For a pasta dinner that serves 4, cook 1/2 package of whole grain angel hair pasta according to the directions.  Drain pasta and return to pot.  Add 3/4 cup to 1 cup of pesto, and toss until the pasta is evenly covered.  Top with 3/4c toasted walnut pieces, and pat yourself on the back for having given parsley a chance.  Vow to picket IHOP for unflattering use of an awesome herb.

Enjoy!