Oh Parsley!

I used to think parsley was a pretty dull and useless herb until I started growing it myself.  Now I have such an abundance of the stuff I feel obligated to find ways to use it and not feed it directly to the compost heap.  This weekend we harvested our first batch of parsley and have decided to do two things first.  1.  Make a heap of Tabouleh.  2.  Grind up some parsley pesto.  Just use your favorite pesto recipe and make parsley the main leafy green.  I had a pistachio pesto that worked very well. 

Because we have so much parsley we are choosing to freeze the pesto.  We found that spooning the pesto into ice cube trays was a great way to initially freeze the stuff and then store the pesto cubes in freezer safe containers.  We can then thaw individual cubes as needed for pasta recipes, spreads, etc. 

I used this same method for freezing fresh ground vegetables and fruits for my children when they first started solid foods as babies.  It's a great way to preserve the food without loosing too much of the nutrients.