Making a simple Parsley Pesto can change the course of your whole week.
That may sound dramatic but….
it’s TRUE.
BEHOLD!! Parsley pesto!
I made a batch of this pesto while my boys were out of town and I spent the whole week putting it on EVERYTHING.
Keep scrolling and I’ll show you!
It’s bright. It’s green! It’s herby. It’s delicious. Here’s proof that you don’t need basil to make pesto.
(basil doesn’t last as long in my fridge as parsley does!)
Here are the ingredients involved:
Pro tip- always mince your garlic in a mini food processor first.
Follow by nuts!
And then parsley…and olive oil. If you need to thin it out to make it blitz more, add some water.
With a squeeze of lemon, red pepper flakes, salt & pepper we have a parsley pesto!
It’s totes vegan. Here I am putting it on pasta.
Here it is COVERING pasta.
One for you. One for me.
Here it is on my ultimate breakfast sandwich.
Oh, and I added it to a baked potato with Greek yogurt and meatloaf!
What else should we put it on???
Parsley Pesto
makes roughly 1 1/3 cups pesto
- 2 cloves garlic
- 3/4 cup roasted walnuts
- 1 large bunch Italian parsley, chopped (about 2 cups)
- 1/2 cup olive oil
- a heavy pinch of salt
- a squeeze of lemon juice
- a heavy pinch red pepper flakes
- crushed black pepper
In a mini food processor, blitz garlic, followed by walnuts until coarsely chopped. Add the parsley, followed by olive oil, and blend well. Add 2-3 tablespoons of water to thin pesto. Season with salt, lemon juice, red pepper flakes & black pepper to taste.
