Leafy Green Parsley Pesto
19/01/2021
CategoryEveryday, Sauce, Vegetarian Yields20 Servings
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 cup firmly packed parsley leaves
1 ½ cups leafy greens (e.g. spinach, rocket, kale, watercress or chard)
2 tbsp pepita (pumpkin) seeds (20g), lightly toasted
2 tbsp sunflower seeds (20g), lightly toasted
½ cup finely grated parmesan cheese
2 medium garlic cloves
¼ cup olive oil
1 tbsp water
Pepper, to taste
Method
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.
Tips
- This is a super diverse recipe, it can be used in pasta dishes, on wraps or sandwiches, on pizza or in muffins!
- If you don’t have parsley, you could use basil leaves instead.
Ingredients
1 cup firmly packed parsley leaves
1 ½ cups leafy greens (e.g. spinach, rocket, kale, watercress or chard)
2 tbsp pepita (pumpkin) seeds (20g), lightly toasted
2 tbsp sunflower seeds (20g), lightly toasted
½ cup finely grated parmesan cheese
2 medium garlic cloves
¼ cup olive oil
1 tbsp water
Pepper, to taste
Directions
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.
