Parsley Pesto

A feast of Parsley

A feast of Parsley

I have a parsley border in my veggie patch and have masses of tasty fresh parsley.  This morning I was wondering how to use up a big bunch and came up with a very delicious pesto.  It was amazing spread thickly on crackers and topped with halved cherry tomatoes.  I have a glut of those at the moment.

Parsley contains

Vitamins A, B, B2, B3,C, E

Minerals Calcium, potassium magnesium, manganese, iron, copper, iodine, sodium, and phosphorus

Parsley is a good antioxidant


  • A large bunch of parsley approx 100g after stalks removed
  • 3 cloves garlic
  • 3T pistachio nuts
  • 1/4t rock or celtic salt
  • 1/8t freshly ground pepper
  • 2T nutritional yeast flakes
  • 4T olive oil
  • 1/2 small lemon squeezed


  1. Wash parsley and remove stalks, spin in salad spinner to dry
  2. Add to food processor with the remaining ingredients and process until a thick paste
  3. Store in a clean dry jar in the fridge
  4. Spread on crackers or add to pasta along with cherry tomatoes

“It should not be thought that animals go meekly and willingly to the death chambers – they are filled with terror and resist strongly.” –Geoffrey Rudd

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