Parsley Pesto
A great way to use up parsley is to make a pesto. You can use the pesto for many things as well.
Ingredients
- 1 cup flat Italian parsley chopped
- 1/3 cup olive oil extra virgin
- 1/4 cup walnuts chopped
- 1 jalapeno diced
- 1 tsp red crushed pepper
- 1 tsp pepper
- salt to taste
- 1 tbsp nutritional yeast optional
Instructions
- In a food processor, mix together all ingredients until it is smooth.
- Store in airtight container in the refrigerator for up to 5 days or freeze in a freezer safe bag for at least 6 months.
Notes
You can use nutritional yeast to give it a creamy texture.