Vegan Parsley Pesto

It was January 12th, the ground was frozen solid, and I harvested parsley from my garden! If this hardy herb can withstand 26 degree temps, then that’s a green I want in my body. Parsley provides so many nutritional benefits, including vitamin A, vitamin K, vitamin C, vitamin E, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, choline, folates, calcium, iron, magnesium, manganese, phosphorous, potassium, zinc, and copper, to name a few.

A January harvest of deep greens. © Liesl Clark

Here’s a quick and easy recipe for parsley pesto that goes well with myriad dishes, and it’s perfect for a Whole30 diet. It’s quickly becoming my go-to sauce for most dishes. I’ve used it on Mexican food, Italian foods, and as my savory sauce to throw on eggs in the morning.

Scrambled eggs and baby spinach with parsley pesto. Fried bananas, too! © Liesl Clark

The dish, above, all mixed together. © Liesl Clark

Parsley Pesto

1 Large bunch of parsley

5 Cloves garlic

2 Serrano peppers, roasted. (I roast them right over the stove and then sweat them in a paper bag.) Remove the seeds.

Juice of half a lemon

1/2 tsp sea salt

1/2 Cup olive oil

Throw it all in your Vitamix, Cuisinart, or blender and blend until almost smooth.

I put it on poached salmon the other night and it was so delicious!

Mango avocado salsa with fried green plantains and poached salmon. I used 3 sauces to try with this dish: parsley pesto, homemade ketchup, and homemade mayo. The pesto was the tastiest! © Liesl Clark