Parsley Pesto
Servings: 1 cup
- 1 small (1 small) garlic clove
- ⅓ cup (50 grams) almonds
- 2 tablespoons (20 grams) pine nuts
- 3 tablespoons (10 grams) nutritional yeast
- ½ teaspoon (3 grams) salt
- 2 packed cups (50 grams) parsley
- ¼ cup (60 grams) cold water
- ¼ cup (60 grams) extra virgin olive oil
- Peel and cut the garlic in half lengthwise, remove its core, if any, and add it to the food processor.Note: the core of the garlic can be hard to digest; we remove it to have a lighter pesto.
- Add almonds, pine nuts, nutritional yeast, and salt.
- Blend until you get a finely coarse texture (1 minute).
- Add parsley (remove thicker stems) olive oil, and ice-cold water.
- Pulse a few times until the parsley is fully incorporated with the other ingredients.Taste and adjust for salt. If you prefer a thinner pesto, add more oil or water.
- Use immediately, or store in the refrigerator in a bowl with a thin layer of olive oil on top to prevent it from drying out and losing color. Alternatively, transfer into a small jar and freeze up to 6 months.
Check out our guide on "how to make vegan pesto" to learn more about this topic and see how to make pesto with different ingredients.
Nutrition information is for the whole cup of pesto.
