Parsley Pesto

 Okay so if you are wanting to make some pesto but your basil is not in yet have you thought about using another green herb such as parsley? In Italy they make pesto from an assortment of green herbs all you really need for any pesto is a green herb or several different herbs mixed, olive oil, Parmesan or Romano cheese, garlic, and if you like some sort of nut like pine, walnut, or any other. In the colder months and even in the spring when my basil has not quite come in yet I turn to the ever available and quite inexpensive  parsley. I can get a whole bunch for under a dollar at the grocery store. Whenever I make a pesto I think about all those health nuts out there paying a pretty penny for those green drinks, which taste absolutely horrible, when they could just treat themselves to some green pasta instead : )
 Ingredients
1 bunch parsley tops only
1 garlic clove
1/4 -1/2 cup olive oil
1/2 cup Parmesan
1 handful pinenuts
salt & pepper to taste
1 pound of pasta (Think about which type will hold the sauce such as flat noodles or noodles with crevices)
Directions
Throw in the processor and process until smooth starting with 1/4 cup oil. If you want it smoother add more oil.
Mix in with a pound of very hot pasta straight from the boiling water and a bit of the pasta water and toss to combine.If it is not saucy enough add more pasta water and toss.
Notes: You can use pesto on other things other than pasta here are a few a have tried: potato salad dressing, cold pasta salad dressing, pizza topping, and a spread for bruschetta. I have not tried these but have thought about using pesto on: couscous, risotto, and rice.