Easy Parsley Pesto

Name: Easy Parsley Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups fresh parsley (preferrably flat leaf/ Italian but curly parsley will work); 1/3 cup nuts (any you have on hand!); 2 tablespoons parmesan cheese or nutritional yeast if vegan; 1-2 tablespoons lemon juice or red wine vinegar (start with one & taste); 2 cloves garlic; 1/3 cup olive oil; 1.5 teaspoon salt; 1/2 teaspoon black pepper

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Adriana

parsley pesto recipe

Ingredients

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2 cups fresh parsley (preferrably flat leaf/ Italian but curly parsley will work)1/3 cup nuts (any you have on hand!)2 tablespoons parmesan cheese or nutritional yeast if vegan1-2 tablespoons lemon juice or red wine vinegar (start with one & taste)2 cloves garlic1/3 cup olive oil1.5 teaspoon salt1/2 teaspoon black pepper

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Instructions

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Step 1

Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.

Step 2

Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!

Step 3

Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto.

Step 4

Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula.

Step 5

Taste and adjust seasoning as needed. Store in the fridge for 5-7 days. Use the same way you would use a basil pesto.