Healthy Spreads: Very Green Vegan Parsley Pesto

October 7, 2014
Healthy Spreads: Very Green Vegan Parsley Pesto

If you ever get sick of basil, or just want to get some amazing nutrients from parsley for a change, give this pesto a chance. It’s vibrant, it’s healthy and it’s vegan too! Parsley is one of the best natural detoxing ingredients. It is a powerful diuretic and relieves fluid retention, bloating, gas, GI disorders, kidney stones, and UTI. In this recipe I also use hemp seeds, which are a complete protein packed with Omega-3 fatty acids for healthy brain function, healthy skin, hair, and nails, among other benefits. They have a mild nutty taste that works perfectly in this pesto, and it’s a great substitute for people with nut allergies.

Very Green Vegan Parsley Pesto

1 big bunch of parsley (chop off the ends of stalks as they tend to be quite hard)

1/3 cup of ground almonds

1/3 cup of hemp seeds (use ½ cup of ground almonds if you don’t have any hemp seeds)

½ cup of oil (I like hempseed or rapeseed oil)

½ cup of nutritional yeast

1 large clove of minced garlic

1 tablespoon of lemon juice

Dash of water

Salt to taste

1.     Combine all the ingredients in a blender and blend until smooth

2.     If you find your pesto is a little too thick – add more oil or a little more water to thin it

3.     Adjust seasoning

4.     Enjoy as you would basil pesto – with pasta, salads, sandwiches, added to your soup…. Possibilities are endless.

5.     Store in the fridge in a jar or air tight container for up to 4 days

TIP:

I am careful with olive oil when it comes to pesto as it can be very bitter and overpowering, so feel free to experiment with milder oils!


More healthy spreads: Raw Zucchini Pesto Hummus

Roasted Kabocha Squash Pudding

Maple Chili Sweet Potato Spread

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Photo: Joanna Fiminska

 

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Joanna Fiminska is a Board Certified Health Coach and an author of The D.I.E.T.™ system – from hungry and angry to nourished and playful. Joanna teaches her clients to eat so that they can break the vicious cycle of dieting, lose weight naturally, and have fun while doing it. She also leads workshops on nutrition, cooking classes and offers nutrition coaching. She has published her first e - cookbook,“The Breakfast Inspiration Book." Joanna trained at The Institute for Integrative Nutrition in New York City. She is also a certified Master Practitioner of Neuro-Lingustic Programing and has a MA in Political Science.

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