This can be used in countless ways, and unlike Classic Pesto it can be made year-round because of the availability of parsley. We like this best on sandwiches and panini. The variation with capers is tasty with turkey or pork, in particular.
2 cups packed flat-leaf parsley leaves
3 garlic cloves
2 tablespoons walnuts
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
Wash and pat the parsley leaves dry. Peel and trim the garlic.
Put the parsley, garlic, walnuts, salt, and pepper in a food processor and process until finely chopped. With the motor running, pour the olive oil through the feed tube into the machine in a slow stream, and blend to a smooth emulsion.
Transfer the pesto to a serving bowl. Keep covered in a container in the refrigerator for 1 week.