RECIPE. Oct 7, 2011

Vegan Parsley Pesto

I was hesitant to post a photo of the final product because, honestly, it looks pretty gross. I didn’t want you to be side tracked by the beast of it’s looks because the beauty of it’s taste must be sampled. This recipe came out of desperation when I finally confronted the huge sack of parsley growing in my vegetable drawer due to a great harvest every single week. I had put parsley in just about every dish we consume and I still hadn’t made even a nick in the towering bunch of green leaves. I had heard of making pesto from herbs other than basil and began looking for inspiration. I found some great ideas here and here and added my own flair with the pecans.

Toast sesame seeds until lightly browned under broiler on low and then throw all ingredients into a blender. I accidentally burnt mine and it still came out tasting great. Process for 30-60 seconds. This is actually a recipe for vegan parmesan cheese so enjoy it on spaghetti or on lasagna sometime as well.

Add parsley, pecans, “parmesan”, garlic, lemon juice and zest to a food processor.  If you do not have a processor, you can use a blender but I found it somewhat tricky and time consuming. Puree until pasty. With the machine running, add oil in a slow stream. 

Puree for another minute.  Add salt and pepper to taste.  If using on pasta, reserve about 1/4 - 1/2 c. of pasta water to thin out the sauce.  Enjoy smile

I used the pesto right away on this dish and it turned out incredible. I just added quinoa and rice instead of sausage.