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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.
Course Appetizer

Equipment

  • food processor

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

Instructions
 

  • Add greens, garlic, nuts, and lemon juice to a food processor or blender and pulse until chopped.
  • With processor running, drizzle in olive oil. Process until smooth. Add more greens or oil as needed.
  • 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.
 
Keyword vegan