Parsley Pesto

This recipe is a courtesy of AnastasiyaMonaco.

I made this Parsley Pesto to complement Parsnip Soup. But it can be used on anything and everything!

Ingredients:

1 bunch Parsley, about 2 cups chopped

1/2 cup pumpkin seeds, pre soaked

1/4 cup pumpkin seeds oil

2-3 tablespoon coconut aminos

1/2 inch ginger, scraped and chopped

1/4 tsp cumin

1/4 tsp coriander

1-2 tablespoon lemon juice

salt/pepper

Method:

• In a food processor, combine parsley, pumpkin seeds, ginger and salt. Pulse until finely chopped.

• Add coconut aminos, lemon juice, spices, salt, pepper. Pulse until combined.

• Slowly drizzle in the oil until the mixture is smooth and reaches desired consistency. You may need to stop a few times to scrape down the sides with spatula. If the pesto to  thick, add a few more spoons of oil or water to reach desired consistency.

• Taste the pesto and adjust spices, lemon juice and salt and pepper to your liking.

• Serve immediately or store in the refrigerator until ready to serve.