Parsley and walnut vegan pesto

In 5 min you will have a beautiful fresh fragrant spread to satisfy your Italian cravings !

THIS RECIPE IS

  • Vegan
  • Loaded in goot fats and vitamins
  • Fragrant
  • Super versatile
  • Easy

INGREDIENTS

  • 2 cups chopped parsley
  • 2 tbsp thyme
  • 1 cup walnuts roughly chopped
  • 1 to 2 cloves garlic (depending on your taste)
  • 3 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 2 to 3 tbsp olive oil
  • 1 tsp salt

DIRECTIONS

  1. In your food processor, purée the garlic and add the nuts and purée again.
  2. Add all the other ingredients except the olive oil and pulse a few time.
  3. Add the olive oil, one tbsp at a time until you get the consistency you like.
  4. Try it and add a little more lemon for freshness, yeast for cheesy twist or olive oil or water if you want it less thick.
  5.  Transfer in a glass jar and keep for up to 4 days in your fridge, or freeze it.

Note: you can replace the walnuts by almonds or pine nuts if you prefer. Also you can make it nut free using sunflower seeds instead of the walnuts.