A friend of mine e-mailed me last week about what to do with a big bunch of parsley she'd been given. Since I'd just read about a pesto recipe in Cafe Fernando I recommended she try it with parsley instead of basil.
It's an interesting recipe as it uses blanched almonds instead of parmesean. (Whoa, double substitutions! I'm so disoriented!) We tried it with parsley this week, too, and I loved it. Jasper gives it a thumbs sideways on account of the "spicy" raw garlic. He rejected it outright for dinner but had a little for lunch after the garlic had mellowed somewhat.
So... I highly recommend this dish even if you're not avoiding the extra fat in cheese. If you're making this for kids as well you may want to use some bottled, pre-chopped garlic -- not something I'd recommend ordinarily but we all have to make compromises sometimes.
Image from U Mass Vegetable.