Parsley Pesto Recipe
- Details
- October 05
This parsley pesto recipe is a tasty way to use some of this super-healthy fresh herb.
Parsley is loaded with nutrients - especially vitamin K, folate, iron, vitamin C and vitamin A - so I love using it to make super-healthy vegan recipes.
I wrote a whole article this week on Healthy Eating Starts Here about parsley health benefits that you can check out if you're interested.
I used pistachios in the recipe, but you can easily sub them for pumpkin seeds.
Both pistachios and pumpkin seeds are high in iron, magnesium, manganese, potassium and phytosterols.
Pistachios stand out for energy-supporting B vitamins, while pumpkin seeds are especially high in immune-boosting zinc.
I love to use this and other pesto spooned on top of a warm soup, as a sandwich spread or as the base for a yummy vegetable pizza.
Parsley Pesto Recipe
Prep time: 15 minutes
Makes 1 cup
Ingredients
- 1 cup fresh parsley
- 1/2 cup pistachios or pumpkin seeds
- 1 clove of garlic
- 1 tsp lime zest (optional)
- 2 Tbsp fresh lime juice
- pinch fine sea salt
- 1 Tbsp olive oil (optional)
- 1 Tbsp tahini or 1/4 avocado (optional - for a creamy pesto)
Parsley Pesto Recipe Directions
- Cut off any tough stems from the parsley, put all the ingredients in a food processor and puree until smooth. You'll need to scrape down the sides every so often to keep things combined.
I hope you like this easy parsley pesto recipe, and check out some more of my healthy vegan recipes.
