Spicy Parsley Pesto

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Think of this spicy parsley pesto as a simplified version of chimichurri with fresh jalapeños added.

Versatile and FULL of flavor, use parsley pesto as a sauce, dressing, dip, and spread! Vegan and gluten-free with nut- and oil-free options.

flat leaf parsley jalapenos raw walnut garlic lemon juice  salt extra virgin olive oil


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How to Make Spicy Parsley Pesto

1 large bunch flat leaf parsley (about 1.5 cups packed), ends trimmed, roughly chopped - Include most of the stems.

1 to 2 large jalapenos - I used 2, with most of the seeds removed.

3 cloves garlic 3 Tablespoons lemon juice (about 1 large lemon).

scant ½ teaspoon fine sea salt, to taste up to ¼ cup extra virgin olive oil - Omit for oil-free and add 2 to 3 Tbsp water for consistency.

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