Parsley Pesto

Several weeks ago, my mom gave me a fresh bunch of parsley. And I let it sit in my fridge for another few weeks. It was beginning to lose its luster and wilt, but I knew I didn’t need to toss it. When foods start to turn bad in our kitchen, what do we do? Take them to the Vitamix, that’s what. It gives a second life to near-black bananas, bruised apples, and soggy spinach. I decided to showcase my old parsley in some fresh parsley pesto.



1 cup walnuts

1 cup fresh parsley

1 Tbsp lemon juice

1/4 cup soy cheese

pinch of salt

Blend all ingredients together in a high speed blender.

I enjoyed this pesto for a week or so spread on crackers (my current favorite are the rosemary Wasa crackers), spread on a Dr. Praeger’s veggie burger, and used as a sauce on gnocchi with collard greens…


…which paired perfectly with wine.


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