Description
A simple vegan pesto that can be made with only 5 ingredients in 5 minutes time. This easy parsley recipe is perfect for dairy free pasta, bruschetta, and so much more!
Ingredients
Scale
- 1/3 Cup Pine Nuts (Toasted)
- 2 Cups (packed) Fresh Italian Parsley (Stems removed)
- 1/3 Cup Nutritional Yeast
- 4 Cloves Garlic (Peeled)
- 1/2 Cup Extra Virgin Olive Oil (+ extra)
Instructions
- In a dry skillet over medium heat, toast the pine nuts. Stir frequently until they are golden brown and fragrant. Approximately 2 minutes.
- Wash and remove the stems from the parsley. Dry the leaves in a salad spinner or with a kitchen towel.
- Place all of the prepared ingredients, except the olive oil, into a food processor.
- Run the food processor on low and slowly pour in the olive oil until your desired consistency is achieved.
- Remove and use immediately or put in a storage container and drizzle extra olive oil on the top of the pesto. Refrigerate until ready to use.
- Use on pasta, grilled or roasted vegetables, pizza, salads, or more.
- The pesto can be refrigerated for about a week or it can be frozen for up to 6 months.
Equipment
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Keywords: pesto, parsley, vegan, sauce, easy
