Here is what I do with the left over parsley from the chicken stock. It’s fresh and flavorful, bright and delicious. I put it on everything from sandwiches and pizza to dropping a spoonful into soups, pasta and sauces. Watch out though, it can be addicting!
1 bunch parsley leaves (reserved from the stock recipe)
1 clove garlic
1 – 2 T. olive oil
salt and pepper to taste
Combine everything in a food processor until completely chopped and relatively smooth. Put in air-tight container and refrigerate for up to two weeks. I prefer my pesto a little on the dry side, if you would like it more liquid than add another tablespoon or two of olive oil.
Unbelievably delicious? Grill some chorizo sausage. Split down the middle and place on a fresh baguette or roll. Slather the pesto on top and enjoy.