Recipe 38 - 🌿This pesto is a little different because it features PARSLEY – this week’s food of the week!

✅Try it the same way you’d normally use pesto: stirred into steamed vegetables for added flavor, as a light sauce for chickpea pasta, or even spooned over steak or chicken!

NOTE: You can make this vegan by substituting nutritional yeast for the cheese. Start with ¼ cup (15 grams) and adjust how much, according to taste.

What You'll Need

Makes about 20 x 2 Tbsp servings

  • ⅔ cup (255 ml) olive oil, divided
  • ¼ cup (30 grams) chopped walnuts
  • 3 cloves garlic, chopped
  • 2 cups (120 grams) parsley, stems removed
  • ¼ tsp sea salt
  • ½ cup (40 grams) freshly grated Parmesan cheese, or to taste
  • Pepper, to taste

What To Do

In a small skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the nuts and toast until golden brown. Remove from heat and set aside to cool for 5-10 minutes.

When the nuts are cool, add them to a food processor along with garlic, parsley, salt, and cheese. Process them until they form a thick paste. Drizzle in the olive oil slowly. Taste and adjust the salt/pepper if necessary. Enjoy!

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