Pesto di Prezzemolo

Before I tell you what's in that particular pesto I'm going to ask you to trust me. This is delicious, so bright, green, just beautiful. And to have such a burst of not only color but flavor as the winter months get into gear... well that's just heaven. This is a parsley pesto, flavored with salty anchovies and briny olives, some garlic cloves that pack some punch along with a little crushed red pepper. And of course a few healthy dashed of white wine vinegar and finished off with a few pinches of grated piave.

I taste tested the pesto after I made it on some little crostini, but found worked best tossed with my tuna orzo pasta. It's almost like a chimichurri, but taken up a notch or 2 with addition of the anchovies, olives and cheese, so even over a steak or lamb might be equally delicious. And of course, letting it sit in the fridge overnight will just help to meld and marry all those delicious flavors.

Pesto di Prezzemolo
1 cup extra-virgin olive oil

1 cup packed parsley leaves

2/3 c. pitted kalamata olives

1/2 Tbl. dried oregano

1 tbsp. white wine vinegar

1/2 tsp. crushed red chile flakes

2 anchovy filets in oil, drained

2 cloves garlic

1/4 c. grated piave, or another hard cheese

Salt and pepper, to taste

1. Process the parsley, olives, oregano, vinegar, anchovies, garlic, crushed red pepper,  and cheese. Through the spout drizzle in the olive oil in a thin stream until the pesto is almost creamy. Add any salt and pepper as necessary.