In summer, we have more free time to prepare things so we don’t have to prepare them later when it’s too hot and sunny and it’s also a good time to time to take care of things that we didn’t have time to do before, like cracking all those walnuts that we have leftover from last winter. Obviously, the basil will be growing tall this summer so before we start making basil and pine nut pesto, why not make the walnut parsley pesto before it’s too late and simply refrigerate or freeze it for whenvever it’s needed ! My little trick, because I only have a small food processor is to make it in small batches like I did in this recipe (it’s the most that will fit inside my food processor) and don’t forget to add the anchovies which enhances the taste (without a fishy flavour) and the lemon juice which lightens the colour to a nice bright green ! Enjoy... :)