Parsley Pesto

By Chef: Amber St. Peter.
Posted: August 13, 2015 


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Green onions and extra garlic give this pesto a ton of flavor while balancing out any bitterness from the parsley. The addition of cashews also helps keep it smooth and mellow. This pesto is green gold! And it saves well in the fridge for up to a week, so you can enjoy fresh, flavorful pesto all week long. Lets eat!


  • 3 packed cups fresh parsley, stems removed
  • 1 cup almonds or raw cashews
  • 1/2 cup olive oil
  • 1/2 cup green onion, chopped
  • 3 tablespoons lemon juice
  • 4 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a high speed blender (we used our Vitamix) or a food processor, combine all ingredients. Blend until smooth, or until your desired texture- you can leave it chunkier if you like! [If you don’t have a great blender to work with, try soaking your nuts in warm water for at least an hour before blending them, it’ll help break them down much more easily.] Spread it on everything from bread and crackers to pizza dough and rice cakes. Saves well in an airtight container for about a week, or until pesto begins to brown. Enjoy!