Parsley Pesto

Have you ever bought parsley for a recipe, used a few leaves, and wondered what to do with the rest of the bunch? This happened to me last week- and I decided to make this parsley pesto. It’s a perfect compliment to veggies, pasta dishes, salads and sandwiches! Aside from being really versatile, the lovely green color feels so appropriate for Spring. Feel free to scale the recipe up or down as needed based on how much parsley you have- it is very forgiving even if your measurements are not precise.

Ingredients

1.5 cups parsley leaves (measured after removing the thick stems and packing it in)

4 garlic cloves

1/2 cup walnuts

1/4 cup lemon juice

1/2 tsp salt

1/4 tsp ground black pepper

1/3 cup extra virgin olive oil

Vitamix Directions

1. Place the parsley, garlic, walnuts, lemon juice, salt, pepper, and olive oil in the Vitamix container. Cover with the tamper in place. Start on Speed 1, and slowly increase to Speed 10. Use the tamper to press the ingredients towards the blades while the Vitamix is running. Blend for ~30 seconds until it is uniform. Taste the lemon, salt, and pepper and adjust to your liking.

2. Store in an airtight container in the fridge for up to 5 days.

Food Processor Directions

1. Place the parsley, garlic, and walnuts in the food processor. Process until everything is finely chopped. Stop to scrape down as needed.

2. Add the lemon juice, salt, and pepper. Process until it forms a thick paste. Stop to scrape down as needed.

3. While the food processor is running, slowly drizzle in the olive oil. Stop and scrape down as needed. Continue to process until the olive oil is fully incorporated. Taste the lemon, salt, and pepper and adjust to your liking.

4. Store in an airtight container in the fridge for up to 5 days.