Parsley Pesto
This parsley pesto recipe came about during my time at the restaurant Fig+Farro. One day, we discovered all our basil had gone bad. We needed pesto for our Mediterranean Platter, which also contained hummus, harissa, olives, fresh vegetables and toasted pita bread. Out of necessity, I made the pesto out of parsley instead of basil that day. It smelled and tasted so good that we permanently shifted the menu to this parsley pesto instead of the more traditional, basil-based version. I hope you enjoy this as much as I do!
Looking for a healthier alternative? Cut the olive oil in half, or go completely without it. I usually leave out the olive oil entirely and just drizzle a little over the pesto when serving it with pasta.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Parsley Pesto
Equipment
- Food Processor
Ingredients
- 3 oz Fresh Parsley roughly chopped
- 2½ tbsp Nutritional Yeast
- 1½ tbsp Lemon Juice
- ½ tsp Salt
- ¼ tsp Black Pepper
- 5 cloves Garlic
- ⅓ cup Raw Almonds
- ½ cup Olive Oil optional
Instructions
- Put everything (except the olive oil) in a food processor.
- Drizzle olive oil (if using) in while blending.
Delicious and easy!! I added a little pasta water and blended smooth for extra creaminess! I didn’t have raw almonds, but had a bag of chili lime roasted almonds from Costco and added them in instead and worked great! So versatile.