Parsley Pesto

Ingredients:

  • 2 bunches of parsley
  • 100 g sunflower seeds
  • 2-3 tbsp nutritional yeasts
  • 1-2 garlic cloves
  • olive oil
  • salt, pepper, chili flakes

Preparation:

Wash and dry the parsley.
Roast sunflower seeds on dry pan, low heat. Leave it to cool down.
Add all ingredients to the blender and process adding oil until you reach the desire consistency.
Adjust the taste with salt, pepper and chili.
Serve on toast, pizza, pasta or veggies and crackers.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.