I’ve never been a big fan of pasta, which I guess sort of works out for me now since the whole flour and eggs thing is off limits. I’ve always been more of a meat and potatoes girl, when I have the choice. However, my mom’s side of my family is Italian so we tend to go out to Italian restaurants for special occasions. Nowadays, I stick with the chicken and vegetable dishes when we go out, but there was a time when I would order pasta. But it couldn’t just be any kind of pasta.. it had to have pesto on it.
There’s something about noodles covered in a thick, green pesto sauce that gets me every time. So earthy and rich and everything that is good in the world. Don’t stop there with the pesto though – pesto is great on fish, sandwiches, and pizza. I thought that my time with pesto had come to an end months ago when I found out about all of my food restrictions. Typically pesto has dairy in it and apparently me and basil also don’t jive too well together. So when I came up with this recipe for parsley walnut pesto that was also vegan, I was thrilled! You won’t even miss the cheese in this recipe. I started eating it straight out of the jar not sure what else to put it on, but believe me, I have found ways to use this amazing spread in every way possible! I can’t wait to make some cauliflower pizza to spread it on!
- 2 cups chopped parsley (about 1 bunch)
- 1/2 - 3/4 cup avocado oil (or olive oil)
- 1 cup walnuts, roughly chopped
- 2 cloves garlic
- 1 tsp salt
- In a food processor, combine parsley, walnuts, garlic and salt. Pulse until combined.
- Slowly drizzle in the oil until the mixture is smooth and reaches desired consistency (at least 1/2 cup up to 3/4 cup).
- Serve immediately.