Vegan Cilantro and Parsley Pesto Recipe
This delicious raw and vegan cilantro and parsley pesto recipe is packed with nutrients (like omega 3!) and super simple to make. Add it to pasta, as a topping on toast, a dressing... the possibilities are endless. This make-ahead recipe is also freezer-friendly and easily doubled.
Equipment
- Food Processor or immersion blender
Ingredients
- 1 cup curly parsley, leaves and tender stems lightly packed
- 1 cup cilantro, leaves and tender stems lightly packed
- ¼ cup walnut halves
- ¼ large lemon skin on, seeds removed
- 2 tablespoons hemp hearts (learn about the benefits of hemp hearts!)
- 1 tablespoon nutritional yeast
- 2 cloves garlic peeled
- ½ teaspoon salt
- ¼ cup extra virgin olive oil extra virgin
Instructions
- In a small food processor or large cup for blending, add the parsley, cilantro, walnuts, lemon, hemp hearts, nutritional yeast, garlic and salt. Pulse until finely chopped and uniform - or puree if using an immersion blender.
- Next, drizzle in olive oil while pulsing the mixture, to emulsify the pesto. If using an immersion blender, the mixture will have a creamier consistency when you blend.
- If adding pesto directly to pasta, toss pasta with a tiny drizzle of olive oil first to coat the strands so the pesto spreads a bit easier. Loosen up the pesto with a bit of pasta cooking water if you wish.
- Or store pesto in an airtight jar in the fridge for up to three to four days...if it lasts that long!
Notes
The flavour of this recipe really varies depending on the ingredients. If your lemon has a thicker skin with thick white pith, it could be a bit bitter. A tiny pinch of sugar will balance this out...or cut the pith from the lemon, reserving peel. You can vary the amount of garlic depending on how much you like it. And make sure to buy fresh walnuts and store them in the freezer! They shouldn't be overly bitter.