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Parsley Pesto

Ingredients & Recipe

Parsley pesto doesn’t discolour like basil pesto. It retains a beautiful vivid green. The addition of lemon juice is refreshing and tasty.

*1 cup parsley leaves, tightly packed
*1 cup raw cashew nuts
*1/2 cup squeezed lemon juice and zest of 1 lemon (I only had 1 lemon, so added 4 drops lemon essential oil to the mix)
1/2 cup olive oil
1 1/2 tsp Himalayan salt

Place all of the above ingredients into a food processor, blend for 1 minute or until a rough paste is formed.

Makes approximately 1 1/4 cups.

I spread the parsley pesto on Kumara sourdough bread instead of using butter.

Great with fish, chicken or on top of a baked potato.

Try it for breakfast with toast topped with parsley pesto and a poached egg.

Parsley has many vitamins, minerals, and antioxidants that can provide important health benefits. It is a particularly rich source of vitamin k. Vitamin K helps to make various proteins that are needed for blood clotting and the building of bones. A single tablespoon of fresh chopped parsley provides more than 70% of the recommended daily intake.

Parsley also contains a good amount of vitamin A and antioxidants known as flavonoids. 
Vitamin A is a nutrient important to vision, growth, cell division, reproduction and immunity.


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