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.
1large bunchflat leaf parsley (about 1.5 cups packed), ends trimmed, roughly chopped - Include most of the stems.
1 to 2largejalapenos - I used 2, with most of the seeds removed.
½cupraw walnut halves - Sub ⅓ cup pumpkin seeds for nut-free.
3clovesgarlic
3tablespoonslemon juice (about 1 large lemon)
scant ½teaspoonfine sea salt, to taste
up to ¼cupextra virgin olive oil - Omit for oil-free and add 2 to 3 Tbsp water for consistency.
Instructions
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.
Notes
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.