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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