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5 from 2 votes

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.
Prep Time1 minute
Cook Time5 minutes
Total Time6 minutes
Course: sauces
Cuisine: American
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