Parsley Pesto

This parsley pesto adds garlicky, fresh flavour to everything from pasta to pizza and even sandwiches. It takes just 7 minutes to make!

Course Jams, Sauces, Dips & Spreads, spreads

Cuisine Italian, Universal

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 156

2 1/2 cups parsley stemmed and washed, 65g
1/3 cup toasted walnuts or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop, 40g
1/3 cup + 2 teaspoons grated vegan Parmesan cheese 40g
3 cloves garlic
1/2 tablespoon lemon juice or lime juice, 7.5mL
1/2 teaspoon coarse salt 3g
1/3 cup olive oil 80mL
1/2 teaspoon pepper adjust to taste, 1g

Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer - else blend until completely smooth), about 1 minute.
Scrape down the bowl again ensuring everything is being incorporated.
You may want to add more cheese, olive oil or seasoning to appeal to your palette.
Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.

Refrigerator: Store this homemade parsley pesto in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to keep it fresh.
Freezer: Freeze in small portions (like an ice cube tray) for up to 2 months.