This is not something I’m used to seeing in my fridge this time of year. Unless it comes from my freezer or from the store, pesto usually takes leave of my kitchen in late September or early October. But as I was pulling the brown, shriveled twigs that were my basil plants out of the garden today, I decided I needed to to something to celebrate the fact that my parsley was still going strong. Maybe even stronger than it was in the summer.
So I made a parsley pesto.


