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    Home » Uncategorized

    Fresh Parsley Pesto (Paleo, GAPS, SCD, vegan, Whole30)

    Published: Aug 3, 2014 · Modified: Nov 17, 2019 by Erin Carter · This post may contain affiliate links · 6 Comments

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    Happy weekend everyone! Where I live it is actually a long weekend so I hope you are off enjoying some fun adventures. I am on call this weekend so I am sticking around Calgary. Working, blogging… it's business as usual around here.  But the sun is shining and it's going to be hot so that makes me a pretty happy girl. With this heat wave continuing I have been turning on my stove and oven less and less. It's just too hot for that! Most of us here don't have air conditioning because, well, it just doesn't get that hot here usually.

    With the non-cooking theme going on around here I am bringing you a delicious pesto recipe that is made with fresh parsley (you could also use basil). The parsley I am using came straight from my parent's garden in British Columbia so not only was it super fresh, it was also very cheap. That is always a bonus in my books.

    This pesto is made with only a few ingredients that I am sure most of you already have on hand. It is light and fresh tasting with a slight hint of lemon from the lemon juice and zest. I don't like to waste food if I can help it, so adding the zest is a way to ensure you use all of your precious lemon.

    I have included a number of optional variations with this recipe. Don't tolerate nuts? No problem, there is a seed version instead. Do you eat dairy? Great, add some parmesan cheese. Are you worried about the purity of your olive oil? Substitute avocado or walnut oil instead. You will see below that there are even more variations included and I would love to hear which version you like the best.

    This is a great topping for fish or poultry dishes. I also like to eat it with vegetables as a dip, or even straight out of the jar. You could also make this into a dressing by adding a bit more oil to make it thinner. Yep it is a pretty versatile recipe!

    And as always I would love it if you followed me on Facebook, Pinterest and Instagram!

    Fresh Parsley Pesto (Paleo, vegan, GAPS, SCD, Whole 30)

    This fresh parsley pesto is such an easy way to add flavour to meat or fish dishes. It can also be used as a dip or dressing and is Whole30, vegan and paleo.
    5 from 2 votes
    Print Pin Rate
    Course: sauces
    Cuisine: American
    Prep Time: 1 minute
    Cook Time: 5 minutes
    Total Time: 6 minutes
    Servings: 16 servings
    Calories: 76kcal
    Author: Dr. Erin Carter

    Ingredients

    • 2 cups packed fresh parsley stems removed and cleaned
    • 3/4 cup raw cashews preferably soaked and dehydrated first
    • 1/3 cup olive oil
    • 1 tablespoon lemon juice
    • 1/2 teaspoon lemon zest
    • sea salt
    • pepper

    Instructions

    • Place all the ingredients in your food processor and blend until smooth
    • Remove from food processor and enjoy!

    Notes

    Optional Variations

    1. Substitute basil for parsley
    2. Use sunflower seeds or almonds in place of cashews
    3. Use avocado oil or walnut oil instead of olive oil
    4. Add one clove garlic
    5. Add 1/4 cup shredded parmesan cheese 

    Nutrition

    Serving: 1tablespoon | Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    Pin this recipe for later: 

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Rachel

      March 11, 2015 at 4:23 am

      Wow, the color is amazing. I can just taste its rich herbal zing!

      Reply
    2. Erin Carter

      March 12, 2015 at 11:53 pm

      Thanks Rachel! Cant wait for warmer weather to hit to start eating this stuff again

      Reply
    3. Alison Recca-Ryan

      September 05, 2019 at 8:29 pm

      Added garlic and parmesan and then added it to shrimp with rotini pasta. Everyone loved it! Froze the extra.

      Reply
      • Erin Carter

        October 05, 2019 at 3:03 pm

        Oh I'm so glad it was a hit!

        Reply
    4. Maggs

      June 27, 2021 at 12:56 pm

      What can I use instead of cashews

      Reply
      • Erin Carter

        July 31, 2021 at 3:15 pm

        I have not tried this recipe with any variations so can't guarantee that any swaps would work out.

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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