Balsamic Parsley Pesto with Walnuts

If there is anyone out there that can go through a whole bunch of parsley before it goes bad, please raise your hand. And then email me some recipes.
Okay, I could understand if you have a big family, or were cooking for a (Mediterranean?) dinner party, but for two people, a bunch is a fair amount to do justice to. So I'm frequently looking for ways to use large amounts of parsley and cilantro. Basil, when it's in season, doesn't challenge me. Because it's basil. Heavenly basil. 
Consider this a winter version of pesto. New Year's party planning? Hors d'oevres on the mind? Not trying to brag, but this would be great on tiny toasts with your choice of base or topping, alongside some bubbly! Yes, I think you should try it. It might surprise your guests' tastebuds, which is always a valiant achievement. And don't we always need a little bright color in December?

Tool recommendations: a food processor or blender, or a sharp knife and some enthusiasm/sobriety.

Other notes: you may use any hard/aged cheese that has a mild flavor. Again, I prefer walnuts to pine nuts, and since they are also much cheaper, I lean toward using them here. Go ahead with pine nuts if you would like: use a scant 1/4 cup (walnuts do not pack as tightly as pine nuts due to their size).
And finally, the glory of a recipe like this is that it's very simple to adjust the flavors along the way. Taste and be self-critical!




Balsamic Parsley Pesto with Walnuts

Recipe by Cowen Park Kitchen

A breakaway from traditional basil pesto, ideal for crostini!

Ingredients

• 1 1/2 c. (about 1 bunch) fresh flat-leaf parsley, picked
• 1/2 c. lightly (dry) roasted walnuts
• 1/4 c. shaved parmesan cheese (use less if finely ground or grated)
• 1 T. + 2 t. olive oil
• 2 T. warm water (optional)
• 2 t. balsamic vinegar
• 2-3 cloves garlic
• 1/2 t. white vinegar
• 1/2 t. kosher salt

Method

1. Pick parsley from stems (a few thin stems are fine, just avoid the bigger granular ones).
2. Lightly crush garlic, and peel.
3. Blend all ingredients together in blender or food processor until grainy and just spreadable. You may choose to blend until smoother if preferred, adding a splash more oil. Note: If using a food processor, the warm water may not be necessary. Parsley is drier than basil and water can help move the pesto around in a blender. 
4. Adjust salt level. All cheeses are slightly different in sodium levels, and your vinegar may be different from mine.
5. Pack into jar and serve on small toasts with sundried tomatoes, sauteed mushrooms, roasted eggplant, or merely a grind of black pepper.