Parsley Pesto

Name: Parsley Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups flat-leaf parsley leaves, coarsely chopped (tightly packed); 2 cloves garlic; ¼ cup walnuts; 1 teaspoon lemon juice; Sea salt (to taste); Freshly ground pepper (to taste); ⅓ cup extra virgin olive oil (as needed)

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Author : Sophie

vegan pesto walnuts

Ingredients

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2 cups flat-leaf parsley leaves, coarsely chopped (tightly packed)2 cloves garlic¼ cup walnuts1 teaspoon lemon juiceSea salt (to taste)Freshly ground pepper (to taste)⅓ cup extra virgin olive oil (as needed)

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Instructions

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Step 1

Add the parsley, garlic, nuts, lemon juice, salt, and pepper to a food processor fitted with the blade attachment. Blend until very finely chopped.

Step 2

Add the olive oil in a slow stream while mixing. Once all of the oil is added, the pesto should be smooth and look creamy. Serve immediately or refrigerate for 3-4 days. Parsley pesto freezes well.