Walnut Parsley Pesto

  1. Place all ingredients in a high powered blender.

  2. Pulse several times, then blend at a low speed until creamy.

  3. Add more olive oil as needed for desired texture, and add more salt to taste.

  4. Serve with everything!

    **Serving Suggestions:
    - As a pasta sauce
    - Drizzled over Honey Balsamic Roasted Vegetables
    - Scrambled in eggs
    - Spread over toast with an egg or avocado
    - Drizzled over pizza or used in lieu of sauce
    - Swirled into hummus as a dipping sauce
    - Spread on a sandwich
    - As is to use as a dip for raw veggies!
    - Served over cooked vegetables, tofu, or chicken
    - Drizzled over a grain bowl or mixed in with rice/grains


1 bunch parsley (about 2 cups chopped)
1 c. walnuts (can sub cashews)
1 large lemon, juiced
1/4 c. grated parmesan cheese, feta cheese or nutritional yeast
2 cloves garlic, minced (or 2 tsp. garlic powder)
1/3 c. olive oil
1/2 tsp. salt (plus more to taste)

High powered blender or food processor, such as a Vitamix

5 minute prep
5 minute active cook time

Vegan (optional), gluten free, refined sugar free, dairy free (optional)

Venzi’s Notes

I use this pesto on EVERYTHING. My favorite way to eat it is over roasted vegetables which is why I have paired it with my honey balsamic vegetables. I also use it often in grain bowls. I’ve actually used it for everything I’ve listed above under serving suggestions! It’s delicious, EASY, and adds a bright, fresh kick to any dish.