We had (still have) an abundance of parsley in the garden out back. It was getting to the point where I was concerned for the well-being of my young radishes, beets and lettuce. So, my parsley got a haircut. A big ol' chop chop. And then I had this.
A lovely, fragrent bouquet.
Which took up space in my fridge.
So I thought I would try something new, and make some parsley pesto. 
I chopped up some garlic cloves and a chunk of parmesan in the food processor, then added a little pool of olive oil to the mix. I threw in some pecans too, though I suppose I could have tried almonds.
Pulse, pulse.
Add the parsley.
Chop until it looks good and ta-da!
It took longer to cook the spaghetti.
But boy, was it good!
I will be tinkering with carving wax soon.
I have to clean off my bench first. Ug.
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