Description
This vegan parsley walnut pesto is SO simple and perfect for spring! Parsley is brightly flavored herb and delicious alternative to basil in pesto. Use on pasta, grilled fish or meat, or dip roasted veggies!
Ingredients
Units
Scale
- 2 cups packed fresh parsley leaves
- 1/2 cup raw walnuts
- 1/2 cup extra virgin olive oil
- 1 clove fresh garlic
- juice from 1 lemon
- 1/4 teaspoon fine salt
Instructions
- Combine. Combine all of the ingredients in the base of your food processor.
- Process. Food process the ingredients on high speed until you achieve a smooth yet liquid consistency, with all of the ingredients evenly chopped.
Notes
- Storage & Freezing Instructions: Store parsley pesto in the fridge in an airtight container for up to a week. To freeze, place pesto in small glass jars with airtight lids, or another airtight container. Alternatively, freeze pesto in an ice cube tray. Once frozen, transfer pesto ice cubes to a freezer friendly zip-top bag (reusable preferred) or container.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Food processor
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 289
- Sugar: 1.7 g
- Sodium: 130.5 mg
- Fat: 30.3 g
- Saturated Fat: 4 g
- Carbohydrates: 6.7 g
- Fiber: 1.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg
