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parsley Pesto

Parsley Pesto

This parsley pesto will add a flavor punch to any meal. Nutrient-packed and beautifully green, this vegan pesto goes well with everything from toast to tuna. Note: this recipe doesn't contain any cheese, but you could add Parmesan if you would like.
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Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups packed organic Italian leaf parsley
  • 2-3 tablespoons pecans
  • 2 cloves garlic
  • 1 lemon juiced
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • Fresh ground pepper to taste

Equipment

  • food processor

Method
 

  1. Add greens, garlic, nuts, and lemon juice to a food processor or blender and pulse until chopped.
  2. With processor running, drizzle in olive oil. Process until smooth. Add more greens or oil as needed.
  3. Season with salt and pepper to taste.

Notes

  • Pesto will keep in an airtight container in the refrigerator for about 5 days.
  • Another great idea is to portion it into ice cube trays and freeze it. Once frozen, empty cubes into a resealable plastic bag and keep them in the freezer so that you always have a little flavor boost on hand. (This is also great to do with homemade stock and leftover wine.)
  • You can also make pesto into more of a salad dressing by increasing the oil and omitting the nuts. My mom does this in the summer when her garden is overflowing with greens.