Leafy Green Parsley Pesto

Yields20 Servings

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

Place all ingredients (except oil and water) into a food processor or blender.

Pulse for 30 seconds, scraping down the sides as needed.

While the food processor is still running, slowly add the oil in a steady stream.

Check the taste and consistency. If necessary, add extra lemon juice, pepper or water to modify taste or thickness.

Nutrition Facts

Servings 20