Parsley and Dill Pesto

close up view of thick dill pesto in a small white bowl.

Prep Time 10

Total Time 10

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

Bursting with flavor, this simple and healthy vegan pesto is made with parsley, dill, lemon, and garlic, with walnuts and pumpkin seeds replacing the pine nuts typically used in pesto. Use it as an appetizer, a sandwich spread, and a rich sauce for pasta.

Ingredients
US Customary | Metric

1 cup chopped fresh parsley (45 g)
½ cup chopped fresh dill (20 g)
½ cup raw walnuts
½ cup raw pumpkin seeds
2 tablespoon nutritional yeast
2 tablespoon fresh lemon juice
2 cloves garlic, chopped
½ teaspoon fine sea salt or mineral salt
1 to 3 tablespoon olive oil, optional
1 to 3 tablespoon water, as a replacement for oil or in addition to achieve desired consistency

Instructions

In a food processor combine the parsley, dill, walnuts, pumpkin seeds, nutritional yeast, lemon juice, garlic, and salt, and process until finely chopped and incorporated.
With the machine running, drizzle in the oil, if using, and add up to a few tablespoons of water, until the pesto is as thin as you like. Taste and adjust salt and lemon as desired.

Notes

Store - the pesto can be enjoyed right away or covered and refrigerated until ready to use. To maintain its freshness, keep the top covered with a thin layer of olive oil and/or press a piece of plastic wrap on top to protect the pesto from air.

Nutrition calculated with one tablespoon of olive oil.

Nutrition