Vegan Parsley Pesto – My Way

Simple, easy, quick and delicious pesto. You can increase and decrease the quantity according to your liking. Nuts can vary too; you can use the pine nuts as usually used for traditional pesto or like me use Almonds. Walnuts can also be used they too taste delicious.

It’s always good to keep the pesto a little coarse, but if you prefer smooth paste go for it. Chilli flakes is optional, it gives an additional kick. If you want you can even use paprika.

This can be served as a condiment along with crackers, chips, vegetable platter etc. Or can be used in pasta’s, rice, curries and various other dishes. Store in air tight container and keep refrigerated.

Meatballs Polenta

Hope you like this variation and if you get to try, please share your dish photo’s.

Thank you and happy cooking
Anjali 🙂

Vegan Parsley Pesto

  • Difficulty: Super Easy
  • Print

Ingredients:

• 1 cup fresh Parsley leaves
• ¼ cup fresh Basil leaves
• 1 clove Garlic
• ¼ cup Almonds
• Salt to taste
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp chilli flakes (Optional)
• 2 tbsp olive oil

Method:

• Grind all the ingredients together, check for salt and Voila!!

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3 thoughts on “Vegan Parsley Pesto – My Way

  1. Pingback: Meatballs made with Pesto along with Luscious and Creamy Polenta | It's All About Food

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