Here in Southern California, the growing season starts earlier than most places. Thanks to our high temps and sunny days, our garden started growing back in March and hasn't stopped since. In other words, our parsley plant  is bigger than most peoples large dog. We have SO MUCH parsely- we're overrun! And there's only so much garnishing you can do with parsley before you're sick of it. A better way to use up mass amounts of fresh, fragrant parsley? This simple Parsley Pesto recipe! It whips up quickly and taste great spread on everything! I'm loving pairing it with sweet cherry tomatoes on crackers and crusty bread and mixing it into pasta dishes like this Caprese Pasta Salad. I was hesitant when I started messing around with this stuff- what if I didn't like it as much as my traditional Hemp Seed Basil Pesto? What if it just didn't taste right? Well, SURPRISE! It tastes AMAZING! Adding the green onions and extra garlic give it a ton of flavor and take away from the bitterness of having too much parsley, and the nuts keep it smooth and mellow. It's green gold! And it saves well in the fridge for up to a week, so you can enjoy fresh, flavorful pesto all week long. Lets eat! 

INGREDIENTS:
3 packed cups fresh parsley, stems removed
1 cup almonds or cashews
1/2 cup olive oil
1/2 cup green onion, chopped
3 tablespoons lemon juice
4 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:
In a high speed blender (we used our Vitamix) or a food processor, combine all ingredients. Blend until smooth, or until your desired texture- you can leave it chunkier if you like! [If you don't have a great blender to work with, try soaking your nuts in warm water for at least an hour before blending them, it'll help break them down much more easily.] Spread it on everything from bread and crackers to pizza dough and rice cakes. Saves well in an airtight container for about a week, or until pesto begins to brown. Enjoy!