Get the latest Body flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/body I took advantage not only of my parsley and chives, but also used up a good handful of freshly roasted pumpkin and acorn squash seeds (they taste the same, just smaller!) in place of the pine nuts. A couple cloves of garlic and a splash of toasted sesame oil made the paste even richer-tasting, and the traditional parmesan rounded out the flavours and made it creamy and thick. So thick, in fact, that I had to thin it out with pasta water to serve it! http://www.grouprecipes.com/78462/pepita---parsley-pesto.html This "stoup" is thicker than soup, but thinner than stew. http://www.grouprecipes.com/41702/tomato-and-bean-stoup.html http://www.grouprecipes.com/23635/hungarian-stuffed-cabbage.html