Parsley pesto
Parsley pesto is a simple, versatile addition to many dishes that offers much more than just great flavour.
Equipment
- Food processor / Blender
Ingredients
- large bunch of parsley
- 3 tbsp pumpkin seeds
- 3 tbsp walnuts
- 1 tbsp tahini
- 1 garlic clove
- 80 ml olive oil (or more)
- juice of ¼ lemon
- 2 nutritional yeast
- generous pinch of salt
Instructions
- Wash the parsley thoroughly under running water, pat dry, and place it in a food processor or blender.
- Add all remaining ingredients. Blend until you get a thick paste-like consistency. If the pesto seems too thick, add a little more olive oil.
- Transfer the pesto into sterilised jars. Cover the surface with a thin layer of olive oil — this helps reduce air exposure and slows down spoilage.
- If you make a larger batch, the pesto can be easily frozen.
Notes
Macros and calories per serving:
- Calories: 110 kcal
- Protein: 2 g
- Fat: 10 g
- Carbohydrates: 2 g
- Fiber: 1 g
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