Nutritious, full of flavor, and so easy to make, this vegan parsley pesto is made with jalapenos, garlic, walnuts, and fresh lemon. Amazing on everything from sandwiches to pasta! Nut-free and oil-free options.
Prepare the jalapenos: this is where you decide the level of spiciness. I like to remove most of the seeds from both jalapenos for a mild pesto. You can also reserve some of the seeds, and add them after blending if you decide you want it spicier.
Combine jalapenos, garlic, and walnuts in the bowl of a food processor. Process until broken down into a sticky crumb texture. Add parsley, lemon juice, and salt, and process until fully incorporated.
With the food processor running, drizzle in 3 to 4 tablespoons olive oil (or water for oil-free). Taste and adjust salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.
Refrigerate pesto in a small airtight container for up to 4 days. Similar to basil pesto, parsley pesto can be frozen for longer storage.Nutrition facts include 3 tablespoons of olive oil.