Vegan Parsley Pesto


© Liesl Clark

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.


Green goodness. © Liesl Clark

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

Water Cress Pesto

Feeding my family by way of mid-winter foraging always feels like a triumph. Although there’s little in the garden these days, when we go on hikes on our hill, we find water cress in the places where the springs are running freely. The winter rains have been incessant, so this year the cress is abundant.


We collect handfuls of it each week and turn it into a spicy pesto the kids love on pasta. It’s a quick dinner for a busy mama to make.

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Water Cress Pesto (a.k.a. Water Cresto)

4 Cloves Garlic

1/2 Cup Walnuts or Pine Nuts

(put the garlic and nuts in your food process or and run it until they’re completely turned into small bits) Add:

1 1/2 – 2 Cups Water Cress, washed

1/4 Cup Olive Oil

1/4-1/2 Cup Parmesan Cheese (in small chunks)

Process the rest of the ingredients together until you have nice green paste. Toss it with your favorite pasta.

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