One of my tactics for dealing with all this food is freezing some of it (and inviting people for dinner and even sharing leftovers with neighbors). I let all that curly parsley multiply in my fridge so I decided to make more parsley pesto and put it directly in the freezer.
a guide for Parsley-Almond Pesto (with pictures)
I took two bunches of parsley, washed them well, pinched the leafy ends away from the stems and spun them dry. Then I took two very packed cups of parsley and put them in the food processor. The parsley totally filled the 11-cup processor bowl (well supposedly it is 11-cups).
I added two smooshed cloves of garlic, a generous pinch of salt and 3/8 cup of olive oil (I actually started with 1/4 cup and added more when it wasn’t pureeing smooth enough). And hit the “on” button.
That is a big space savings. I tasted it and decided it needed nuts so I added about 1/4 cup of sliced almonds and pureed until I liked the texture. Then I scooped it into a labeled plastic bag and repeated the whole process with the second half of parsley waiting in the salad spinner.
Note: oily hands will remove permanent marker. I tossed both of these bags in a freezer ziplock since I intend on making more pesto (the curly leaf parsley just keeps coming every week).