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Perfect Parsley Pesto

April 3rd, 2019 | no comments

 

 

 

 

 

 

 

 

 

I placed these photos side by side because alone, the pesto sauce is not very attractive. Toss it in some mung bean fettuccine and top with sautéed onions, sliced Kalamata olives and a crank of pink Himalayan sea salt…and now you’re talkin’! 

Why parsley? Rich in plant compounds called flavonoids, parsley can potentially offer protection against diabetes and skin and breast cancer. It’s also a phenomenal source of vitamin K, important for bone strength and blood clotting.

Perfect Parsley Pesto is both gluten and dairy-free. Simply add fresh flat leaf parsley, toasted walnuts, nutritional yeast (or grated Parmesan cheese), garlic and extra virgin olive oil to your food processor and blend until smooth and frothy.

This ten-minute recipe can be made ahead of time and then drizzled over cooked veggies, omelets, or even used as a topping for fish or meat. 

Perfect Parsley Pesto was inspired by Rosalee de la Forêt’s recipe for Parsley Pesto. Rosalee is the author of Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal. 

Print Recipe
Perfect Parsley Pesto
Perfect Parsley Pesto is both gluten and dairy-free. This ten-minute recipe can be made ahead of time and then drizzled over cooked veggies, omelets, or even used as a topping for fish or meat. 1 Earthfood per serving ❤️
Course Dinner, Spreads
Prep Time 10 minutes
Servings
servings (serving size: 2 tbsp.)
Ingredients
  • 2 cups tightly-packed flat leaf parsley leaves
  • 3/4 cup toasted, chopped walnuts Toast for a few minutes in toaster oven or for 8-10 minutes in a 300° preheated oven.
  • 1/2 cup nutritional yeast (or grated Parmesan cheese) Bragg or Red Star brand
  • 3 large garlic cloves
  • 1/2 tsp. Sea salt
  • 1 tsp. paprika
  • 1 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tsp. lemon zest
Course Dinner, Spreads
Prep Time 10 minutes
Servings
servings (serving size: 2 tbsp.)
Ingredients
  • 2 cups tightly-packed flat leaf parsley leaves
  • 3/4 cup toasted, chopped walnuts Toast for a few minutes in toaster oven or for 8-10 minutes in a 300° preheated oven.
  • 1/2 cup nutritional yeast (or grated Parmesan cheese) Bragg or Red Star brand
  • 3 large garlic cloves
  • 1/2 tsp. Sea salt
  • 1 tsp. paprika
  • 1 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tsp. lemon zest
Instructions
  1. Add all ingredients to food processor or high speed blender and process until smooth and frothy. Store in sealed container in refrigerator for up to a week.
Recipe Notes

Recipe makes approximately 2 cups.

Nutrition Facts per serving (2 tbsp.)Calories: 170Total Fat: 18 g; Saturated Fat: 2 g; Sodium: 80 mg; Potassium: 90 mg; Total Carbohydrate: 3 g; Dietary fiber: 1 g; Net Carbohydrates: 2 grams; Sugar: 0 g; Protein: 3 g

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