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.
Makes about 20 x 2 Tbsp servings
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!