This delicious parsley pesto can be made 3 ways so it never gets dull, and be made as a big batch at the start of the week to be drizzled and stirred and poured over snacks, lunches, dinners and even breakfast eggs. Easy, cheap, gluten free, vegan, sugar free and low carb.
- 1 big bunch curly leaf parsley (flat leaf parsley will do in a pinch)
- 1 clove of garlic, finely chopped
- 3 tablespoons cashew nuts, almonds or pine nuts
- pinch sea salt or 1 tablespoon freshly grated Parmesan
- extra virgin olive oil
- Basic Parsley Pesto ingredients
- a handful of broccoli florets
- a handful of frozen peas
- 1 big bunch curly leaf parsley (flat leaf parsley will do in a pinch)
- 2 small cloves garlic (or 1 big one)
- 1 red chilli (de-seeded if you don't want it hot!)
- extra virgin olive oil
- sea salt & black pepper
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For the basic pesto or the veggie-loaded one: place all the ingredients except the olive oil in a blender or food processor and blitz until finely chopped, then add about 125ml (1/2 cup) of the olive oil and blitz until smooth. If it's not very smooth or looking a bit thick/chunky, add more olive oil until it reaches a smooth, pouring consistency.
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For the "chimichurri-style" sauce: chop everything very finely and add to a jar. Pour over about 125ml (1/2 cup) of the olive oil and shake or stir well to combine. Season to taste, and add more olive oil if you want it thinner.