Leafy Green Parsley Pesto

14/05/2020 Canteen recipes, Everyday, GREEN, HKA Kitchen, Recipes



Makes 20 serves (250mL)


  • 1 cup firmly packed parsley leaves
  • 1½ cups leafy greens (e.g. spinach, rocket, kale, watercress or chard)
  • 2 tablespoons pepita (pumpkin) seeds (20g), lightly toasted
  • 2 tablespoons sunflower seeds (20g), lightly toasted
  • ½ cup finely grated parmesan cheese
  • 2 medium cloves garlic
  • ¼ cup olive oil
  • 1-2 tablespoons water
  • Pepper, to taste


  1. Place all ingredients (except oil and water) into a food processor or blender.
  2. Pulse for 30 seconds, scraping down the sides as needed.
  3. While the food processor is still running, slowly add the oil in a steady stream.
  4. Check the taste and consistency. If necessary, add extra lemon juice, pepper or water to modify taste or thickness.


  • If you don’t have parsley, you could use basil leaves instead.


  • This diverse recipe can be used in pasta dishes, on wraps or sandwiches, on pizza or in muffins.

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