Let's start with the main dish:
I followed Martha's recipe and served up mini lamb chops and parsley pesto. It was accompanied with Matt's favorite side starch, onions and potatoes, and sauteed green beans. The parsley pesto topped the chops and was actually very simple to make. It has such a fresh taste, I absolutely loved it. I couldn't wait to try it on more dishes.
The parsley pesto was easy to preserve. I keep almost every food container that even seems reusable. I just happened to have a small, glass Classico pesto jar that I saved a while back. I transferred the leftover pesto to the jar, topped it with olive oil, and stored it in the refrigerator.
Here are a few more ways to use it: