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Parsley pesto

with sun dried tomatoes and walnuts


4 servings

5 min


2 cups fresh parsley leaves (50 gr)

40 gr walnuts

4-5 pieces sundried tomatoes (25 gr)

1 garlic clove

1 ½ tbsp nutritional yeast

½ tsp salt and ¼ tsp pepper

¼ cup + 1tbsp olive oil


  • Put all of the ingredients except the olive oil into a food processor and pulse until everything is completely chopped. You will probably need to scrape down the sides a few times

  • With the food processor running, gradually add the olive oil, until the mixture reaches a smooth yet still slightly chunky consistency. A little texture is the key!

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