Reading Kim's recipe for herbed butter got me to thinking of laying down some parsley pesto sauce for the winter.
I gave my Italian Loose Leaf Parsley its end of summer hair cut and set to making the sauce. It's dead easy.
Pulse the parsley, stems and all to give a fuller parsley taste, in a food processor, adding olive oil as you do, continuing to add oil until the mass has the consistency of runny honey.
Spoon the contents into flexible ice cube trays (it makes getting them out later so much easier) bag and freeze. When you come to use it defrost as many cubes you need, each one being about a tablespoon, and then add chopped garlic. I've found freezing the sauce with garlic doesn't work - the enzymes in the garlic react so it tastes hot, even rancid.
Its vivid colour and fresh taste is an excellent addition to soups, good on its own as a pasta sauce, and a great a dressing for bland white fish with lashings of finely chopped garlic.