AuthorSabrinaDifficultyBeginner

This recipe goes great with brown rice, buckwheat, quinoa or just vegetables. You can also use it as a vegan or vegetarian bread spread or simply add it to your salad. Preferably stored in a closed glass container, once prepared, it will last several days in the fridge. I like to have different versions ready at all times so I can mix it into my meals straight away. Enjoy!

Yields6 Servings

Ingredients - Vegan Version
 1 garlic clove
 3 cups parsley
 ½ cup olive oil
 1 pinch salt & pepper
 1 cup walnuts
 ½ cup cold water
Optional - Vegetarian Version
 ½ cup parmesan cheese

Directions
1

Put the walnuts, parsley, cheese, garlic, salt and pepper in a food processor and pulse for a few seconds to combine.

2

Add oil and water to the mix and then pulse again for about 20-30 seconds. Some people might prefer a more crunchy consistency, others prefer a smooth cream - adapt your pulse time accordingly. The water contributes to a fresh, cream-like texture. You can play with the amount of water and oil to change consistency. Try yourself and go for what you like best.

 

Ingredients

Ingredients - Vegan Version
 1 garlic clove
 3 cups parsley
 ½ cup olive oil
 1 pinch salt & pepper
 1 cup walnuts
 ½ cup cold water
Optional - Vegetarian Version
 ½ cup parmesan cheese

Directions

Directions
1

Put the walnuts, parsley, cheese, garlic, salt and pepper in a food processor and pulse for a few seconds to combine.

2

Add oil and water to the mix and then pulse again for about 20-30 seconds. Some people might prefer a more crunchy consistency, others prefer a smooth cream - adapt your pulse time accordingly. The water contributes to a fresh, cream-like texture. You can play with the amount of water and oil to change consistency. Try yourself and go for what you like best.

Walnut-Parsley Pesto