Presto Pesto!

Thanksgiving was beautiful here, very warm and sunny. We took the opportunity of time and nice weather to look at our garden, which had been pretty neglected for a good long while. Once again I failed to grow broccoli. I had high hopes for my fall planting, and they seemed strong and healthy, but no heads developed. shucks. But our herb garden was over flowing with two kinds of parsley, rosemary, thyme, oregano...next year we are going to do much better at pruning and using the herbs all year long. But this year we needed to cut down that bounty and not let it go to waste - Presto Pesto to the rescue! We had made gobs of really delicious roasted almond basil pesto earlier, a recipe borrowed from inmykitchengarden, but never before had we tried parsley or rosemary. Pesto is an amazing thing. What a great way to conserve herbs for the winter. We blended parsley pinenutes lemon juice olive oil (i might leave out that lemon juice next time), then rosemary (and some more parsley) walnuts Parmesan cheese and olive oil and froze clumps on sheets of wax paper. Now those clumps are in bags in the freezer, next to the remaining un-pesto'ed herbs waiting to be thrown in winter soups/stews, used as rubs for salmon and chicken and tossed in pots of otherwise boring spaghetti sauce. yay for herb gardens!